Breaking News
More () »

New Orleans's Leading Local News: Weather, Traffic, Sports and more | New Orleans, Louisiana | WWLTV.com

Recipe: Spicy Sausage Stuffed Eggplant

Sprinkle with additional feta, if you would like

NEW ORLEANS, Louisiana — Chef Kevin Belton is showing us how to spice things up with some Spicy sausage stuffed eggplants.

Spicy Sausage Stuffed Eggplant

7 Tbsp.olive oil, divided

1 1/2 cups breadcrumbs

2 tsp. lemon zest

1 3/4 tsp. kosher salt, divided

3 small eggplants

1/4 lb. Italian sausage, casing removed

1 cup onion, diced

3 plum tomatoes, seeded and roughly chopped

3 garlic cloves, chopped

1/2 tsp. white pepper

2 cups feta cheese, crumbled plus more for garnish

1 large egg, beaten

2 Tbsp. plus 2 tsp. fresh oregano, chopped

2 Tbsp. plus 2 tsp. fresh mint, chopped

2 Tbsp. plus 2 tsp. flat-leaf parsley, chopped

1 Tbsp. red wine vinegar

1 cup marinara sauce

Heat 3 Tbsp. olive oil in a large skillet over medium. Add breadcrumbs, and cook, stirring occasionally, until golden brown. Remove from heat. Stir in lemon zest and 1/4 tsp. salt and set aside.

Cut eggplants in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp into 1/2-inch cubes. Sprinkle eggplant shells with 1 tsp. salt and invert onto a clean, dry towel. Let stand 30 minutes to drain.

Preheat broiler to high with oven rack 5 to 6 inches from heat. Pat eggplant shells dry, and brush with 1 Tbsp. oil. Place eggplant shells, cut side up, on a baking sheet, and broil just until tender, about 5 minutes. Remove from oven and reduce oven temperature to 375 degrees.

Heat 1 Tbsp. oil in a large skillet over medium-high. Add sausage, and cook, stirring often to break up large pieces, until sausage is browned. Using a slotted spoon, transfer sausage to a bowl lined with paper towels. Reserve drippings in skillet.

Heat remaining 2 Tbsp. oil in skillet over medium-high. Cook reserved eggplant cubes in hot oil, stirring occasionally, until lightly browned. Add onion, and cook, stirring occasionally, until just tender. Add tomatoes, garlic, pepper, and remaining 1/2 teaspoon salt, and cook, stirring occasionally, until tender.

Transfer tomato mixture to a large bowl. Add sausage, feta, 1/2 cup breadcrumb mixture, egg, 2 Tbsp. oregano, 2 Tbsp. mint, 2 Tbsp. parsley, and vinegar; toss until combined. Divide mixture evenly among eggplant shells. Top evenly with remaining breadcrumb mixture, and place stuffed eggplants in a single layer in a 13- x 9-inch baking dish. Bake at 375 degrees until filling is golden and bubbly, 25 to 30 minutes.

Meanwhile, stir together marinara sauce, remaining 2 teaspoons oregano, remaining 2 tsp. mint, and remaining 2 tsp. parsley in a small saucepan. Heat over low just until warmed through. Drizzle over baked stuffed eggplant just before serving. Sprinkle with additional feta, if you would like.

RELATED: RECIPE: Pork Bites and Green Beans with Garlic

RELATED: Recipe: Garlic Shrimp

‎Stay up-to-date with the latest news and weather in the New Orleans area on the all-new free WWL TV app. Our app features the latest breaking news that impacts you and your family, interactive weather and radar, and live video from our newscasts and local events. LOCAL & BREAKING NEWS * Receive r...