Sausage Stuffed Aubergines (GF): Difference between revisions
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|description=A great way of using aubergines when they are in season. This recipe fills the aubergines with a | |description=A great way of using aubergines when they are in season. This recipe fills the aubergines with a sausage meat stuffing | ||
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[[Image:Harrogate-pork-sausages.png|300px|thumb|right|[[Debbie and Andrew's Harrogate 97% Gluten Free Pork Sausages]]]] | [[Image:Harrogate-pork-sausages.png|300px|thumb|right|[[Debbie and Andrew's Harrogate 97% Gluten Free Pork Sausages]]]] |
Revision as of 09:40, 23 December 2020
Sausage Stuffed Aubergines (GF) | |
---|---|
Servings: | Serves 4 |
Calories per serving: | 249 |
Ready in: | 1 hour, 10 minutes |
Prep. time: | 30 minutes |
Cook time: | 40 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 25th October 2015 |
A great way of using aubergines when they are in season. This recipe fills the aubergines with a sausagemeat stuffing.
It is also suitable for coeliacs as it uses gluten free ingredients.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 aubergine, halved lengthways
- Salt and pepper
- 125ml olive oil
- 1 pack Debbie and Andrew's Harrogate 97% Gluten Free Pork Sausages
- 2 cloves of garlic, peeled and crushed
- 2 tablespoons of chopped fresh parsley
- 125ml white wine
- 240g fresh breadcrumbs (make with gluten free bread, if required)
- 50g grated parmesan cheese
Mise en place
- Preheat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
- Remove all the sausages from their skins. Put to one side in a large bowl.
- Scoop out the flesh of the aubergine, then chop it and place it in a sieve over the sink. Sprinkle with a little salt and leave to drain.
- Season the aubergine skins with salt and pepper and brush with a little olive oil. Set to one side.
- Now heat 4 tablespoons of olive oil in a large frying pan. Cook the sausage meat with the garlic until browned. Break up the meat as much as you can as you cook.
- Squeeze as much moisture as you can from the aubergine and add to the pan.
- Add the parsley and plenty of seasoning.
- Pour in the wine and cook for 5 minutes.
- Now remove from the heat and add the breadcrumbs and half the parmesan cheese.
- Stuff this mixture into the aubergine skins and sprinkle the tops with the remaining parmesan cheese.
- Bake in the preheated oven for 30 minutes until tender and golden.
Serving suggestions
Serve immediately with a spicy rocket or watercress salad.
See also
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This recipe originated from the recipe section of debbieandandrew.co.uk
Details of suppliers of their products can be found on the debbie&andrew supplier page on Cookipedia and also on the stockist page on their website.
Many thanks to debbie&andrew's sausages for kindly giving Cookipedia permission to use the their recipes.
#aubergine #oliveoil #parmesancheese #glutenfree #sausagemeat #parsley #garlic #breadcrumbs #scoop #salad #brush