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Add a photoQuick and easy supper full of Mediterranean flavors.
Ingredients
- 4 small eggplants
- 350 g fresh sausage without the casing, approximately 8 links
- 1 egg
- 50 g feta cheese, crumbled
- 100 g mozzarella cheese, coarsely grated
- 50 g almonds, ground
- ½ tsp pepper
- 4 tbs homemade bread crumbs
- 2 tbs olive oil
- Fresh dill, chives or basil, chopped
Directions
- Wash eggplants, cut the stems and halve lengthwise. Scoop out the middle.
- In a bowl mix and combine sausage meat, egg, feta cheese, mozzarella, almonds and pepper.
- With a spoon, stuff the eggplants.
- Sprinkle with breadcrumbs (about ½ tablespoon on each eggplant) and olive oil.
- Place the eggplants on a baking sheet lined with parchment paper and bake in the oven for 25 minutes on 230°C.
- Serve hot, sprinkled with fresh, chopped dill, chives or basil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 528g | |
| Recipe makes 4 servings | |
| Calories 596 | |
| Calories from Fat 377 | 63% |
| Total Fat 42.27g | 53% |
| Saturated Fat 13.94g | 56% |
| Trans Fat 0.19g | |
| Cholesterol 134mg | 45% |
| Sodium 901mg | 38% |
| Potassium 1176mg | 34% |
| Total Carbs 28.98g | 8% |
| Dietary Fiber 13.7g | 46% |
| Sugars 10.14g | 7% |
| Protein 28.65g | 46% |
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