Stuffed Baby Eggplants
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Olive Oil2 cups
White Onion (finely chopped)1
Salt1 cup
White Wine2 cups
Beef Stock1
Bay Leaf1 tbsp
Oregano Leaves (fresh)2 cups
Tomato SauceDirections:
1
Preheat oven to 350 degrees F
2
In a 4-quart saucepan over medium heat, add oil
3
Add the onions, garlic, and salt
4
Sweat for 3 minutes or until vegetables are translucent and aromatic
5
Add the remaining ingredients and bring to a simmer
6
Simmer for 8 hours over low heat, stirring occasionally
7
Check seasoning
8
Cut eggplants in half, scoop out seeds, and sprinkle with salt, cut side up
9
Place the eggplant halves on a baking sheet and let sit for 1 hour
10
Place 1 1/2 ounces of sausage in each eggplant half
11
Place in the oven and bake for 15 minutes
12
Top each eggplant with some tomato sauce and fresh mozzarella
13
Place back into oven for 10 minutes or until the cheese melts