Turkey sausage stuffed eggplants

Cuisine Mediterranean
Author Adore Foods


  • 4 medium eggplants halved
  • 4 tbsp olive oil
  • 1 medium shallot finely sliced
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 2 turkey sausages skinned and broken into small pieces
  • 1 tsp fresh basil finely chopped
  • cheese
  • salt and pepper


  1. Preheat the oven to 400F/200C. Put the halved eggplants on a baking sheet, drizzle with 3tbsp of the olive oil and season with salt and pepper. Roast for around 30 minutes until really soft.
  2. Meanwhile, heat the remaining olive oil in a frying pan and gently cook the shallots and diced red bell pepper for 10-15 minutes until soft. Add the minced garlic and cook for a further 2-3 minutes. Set aside and transfer to a bowl.
  3. Add the sausage pieces to the pan and fry until golden brown, then add to the shallots and pepper mixture. Once the eggplants are cooked, scoop out most of the flesh, leaving a thin layer next to the skin. Roughly chop the scooped-out flesh and add it to the the sausage mixture. Season and stir through the fresh chopped basil.
  4. Spoon the mixture back into the eggplant shells, then spread the cheese on top of them. Cook for another 10 minutes.

Recipe Notes

This recipe was adapted from Delicious magazine.