Aubergine (eggplant) stuffed with andouille and feta

VeraBlue

Head Mistress
Gold Site Supporter
This is another of my dishes where I really don't measure anything...just used a bit of what I had around.

1 medium eggplant
1/3 C each diced pepper, celery and onion
1 1/2 C diced day old bread
6oz diced andouille sausage
1/4 c dried currants
2 smashed garlic cloves
1/2 c white wine
1t cajun seasoning
1/3 c feta

Saute the vegetables and sausage 5 minutes. Add the currants, saute 1 minute.
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Cut the eggplant in half, cut the flesh out, leaving a hollow shell. Dice the flesh and add to the saute pan. Add the wine, cook for 2 minutes.

Add the diced bread and cajun seasoning.
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Let the mixture cool slightly. Add the feta, reserving 2T for topping.
Stuff the eggplant, sprinkle the remaining feta on top, bake at 350 for 30 minutes.
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Maverick2272

Stewed Monkey
Super Site Supporter
Mmmm that looks real good! The wife grew some Black Beauties in the garden this year, this would have been a good use for em!
 
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