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Simple sausage stuffed aubergines recipe

Simple sausage stuffed aubergines recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

Stuffed aubergines do not get easier than this! Pair with a green salad. With good sausages, like a flavourful Italian sausages, you need little else to make this a delectable meal.

14 people made this

IngredientsServes: 4

  • 4 small aubergines, halved lengthways
  • 500g sausage, casings removed
  • 1 veal or chicken stock cube

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Turn the oven to 180 C / Gas 4.
  2. Scoop out flesh of aubergine, chop and put in a saucepan. Add the sausagemeat and cook, breaking the pieces with a fork. Finally, crumble in stock cube and mix well.
  3. Scoop spoonfuls of sausage mixture into aubergine skins and place stuffed aubergines in a baking tin.
  4. Bake in preheated oven for 45 minutes and serve hot.

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Reviews & ratingsAverage global rating:(1)

A dish is only as good as the ingredients you use. Here's all you need for perfect stuffed aubergines:

Aubergines: We cut them in half and use them as vessels for the best filling ever. Make sure it's ripe, and estimate half of an aubergine per person.

Lentils: Cooked green lentils are our protein of choice in this dish. You can either cook your own lentils, or use a tinned version. If you purchase tinned lentils, make sure to thoroughly rinse and drain them before adding to the dish.

Red onion and garlic: Because we love flavour.

Ras el hanout: This Moroccan spice blend is truly the highlight of this dish. It tastes amazing and I wouldn't dream to replace it, but if you don't have it available, you can use any other seasoning that you like.

While the meat is cooking, prepare the aubergines. Slice the aubergines in half and score the flesh in a criss-cross pattern. Ensure not to cut all the way through to the skin.

Brush with a little olive oil, a sprinkle of salt and pepper and roast for 45-50mins until the flesh is super tender. Aubergines vary in size so cooking time may be slightly different here - but you are looking to get your aubergines soft so you can easily spoon out the flesh.

Once the aubergines are cooked, carefully spoon out the flesh leaving the skin fully intact. Add the aubergine flesh to the meat with the fresh chopped parsley and stir well- set a little parsley aside to sprinkle on top at the end.

Leave the aubergine skins on the baking tray.

T his recipe for stuffed aubergines is creamy and decadent but still brilliantly healthy. The Garlic and Herbs Philadelphia helps create a deliciously creamy sauce that ties all the vegetable flavours together. Fantastic to share with friends and family - why not try it tonight?

Stuffed aubergines with Philadelphia Light Garlic and Herbs

Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes


  • 3 aubergines, thickly sliced lengthways (you need 10-12 slices)
  • 100g asparagus, trimmed
  • 2 romano peppers, sliced
  • 1 red onion, cut into 12 wedges
  • 270g Philadelphia Light Garlic and Herb
  • 25g Parmesan


  1. Preheat the oven to 180C/160C fan. Place a griddle pan on the hob and heat on high. Place the aubergine slices on the griddle and, working in batches, cook the slices for 3-4 minutes each side until charred and softened. Once cooked, place them into a bowl covered with cling film and leave them to steam and soften more. Once you have cooked all the aubergines, make sure the bowl is covered fully and set aside.
  2. Now griddle the asparagus, peppers and red onion until charred but still firm and mix in a bowl with half of the Philadelphia Light Garlic and Herbs and a little seasoning.
  3. Take a baking dish about 30cm x 20cm and spread the other half of the Philadelphia Light Garlic and Herbs in the bottom. Now take one aubergine slice at a time and place one onion wedge and a couple of pieces of pepper and asparagus in the centre of the slice. Roll the aubergine slice up into a parcel and place seam side down in the tray.
  4. Repeat until you have 10-12 parcels that fit snugly in the tray. Top with the Parmesan and bake in the oven for 10-15 minutes or until golden. Serve immediately with a green salad.
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How To Make Puglian Stuffed Aubergines

Aubergines are one of my favourite vegetables, hands down! As a kid, I remember not wanting to have anything to do with them. I was such a fussy child. I had no interest in eating some weird dark fallic looking vegetable.

But boy, how things have changed! I suppose my palette developed when I had my first bite of parmigaina alle melanzane – aubergine parmigiana. When I was younger all I ever wanted to eat was spaghetti al pomodoro (spaghetti with tomato sauce) and I was fooled to believe it was a special type of lasagna (which it kind of is, minus the pasta). After my first plateful I just wanted more! I had fully entered the world of the aubergine. Over the years, I have enjoyed aubergine in many forms roasted, marinated & grilled, battered and fried, eaten in salads, eaten as part of the main etc etc.

Recently, I came across this amazing Puglian recipe for stuffed aubergines. I know that it doesn’t sound very glamorous, but that’s not what’s important here. It’s the flavour combinations that make it super special. Italians salty sausage, with smoked mozzarella (scamorza) mixed in with the soft flesh of the aubergine, baked in sweet tomato sauce. Are you guys ready?? Here is a simple step recipe for you guys to try!

Greek-style Stuffed Vegetables

I’d been looking at a recipe in Rick Stein’s Long Weekends book of shallots stuffed with lamb, cinnamon and pine nuts and thought it sounded wonderful. So, with plenty of time to cook today, I decided that’s what we’d have for supper tonight. I also decided to cook some vegetables stuffed with rice, tomato and herbs for a vegetarian version. The vegetarian option is also a Rick recipe from his Venice to Istanbul book (both recipes are slightly adapted). I’ve re-watched some of the TV series recently after buying the DVD and Rick talks of how stuffed vegetables are one of his favourite things to eat – and they are mine too!

Finding the large banana shallots Rick uses proved impossible, so I just bought some ordinary onions. I planned to just cook three – one each – and knew I’d have some of the lamb filling over and bought some aubergines too. I remember having wonderful lamb-stuffed aubergines in Istanbul, so I was going to bring a little of Turkey into my meal as well. For the vegetarian version I chose bell peppers and large tomatoes. I think we may be eating stuffed vegetables for longer than supper tonight! But they are wonderful – perhaps even better – cold, or at least room temperature (don’t serve straight from the fridge is you have some left over).

Onions and Aubergine Stuffed with Lamb, Cinnamon & Pine Nuts

  • 3 medium sized onions
  • 2 aubergines
  • 400g minced lamb
  • ½ teaspoon paprika
  • ¼ teaspoon chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 2 tomatoes, skinned and roughly chopped
  • 1½ tablespoons tomato purée
  • 30g pine nuts, dry roasted in a pan
  • handful of flat-leaf parsley, chopped
  • 1 large clove garlic, crushed
  • 1 teaspoon salt
  • freshly ground black pepper
  • 1 tablespoon white wine or cider vinegar
  • 3 tablespoons olive oil

Top and tail the onions, remove the outer skin and put into a pan of boiling water for 10 minutes, cooking at a simmer. Drain and leave until cool enough to handle. Then carefully push out the middle part of the onion, leaving an outer shell of two or three layers, depending on thickness. If you can’t push them out, use a knife or small spoon to take out – you’re going to chop the middle so it doesn’t matter about it coming out in bits. Then cut the 2 aubergines in half lengthwise and remove the inner flesh with a teaspoon, leaving a roughly 1cm edge to shell.

Chop the inner onion and the flesh from 1 aubergine (either discard the other aubergine’s flesh or add to the vegetarian option later). Add it to the lamb mince with rest of the ingredients – except the wine vinegar and olive oil. Use your hands to mix well together. Don’t be tempted to put in a food processor or you’ll end up with paste and that won’t be right. Stuff the onion and aubergine cases.

Put them in ovenproof dishes. Use a different, smaller one for the onions as they will come out of the oven earlier. Drizzle the olive oil and vinegar over the vegetables. Cover tightly with a lid or foil and put into a moderate (200C/180C/160 Fan) oven. Cook the onions covered for 40 minutes, remove the foil and cook for another 20 minutes until nicely browned. Cook the aubergine covered for 1 hour, remove the foil and cook for a further 15 minutes.

Peppers and Tomatoes Stuffed with Rice, Tomato & Herbs

  • 4 bell peppers (preferably a mix of colours_
  • 4 large tomatoes
  • 3 tablespoons olive oil (plus extra at end)
  • 1 large onion, finely chopped
  • 1 large clove garlic, crushed
  • 2½ tablespoons tomato purée
  • 250g long grain rice (I used a mix with wild and red rice)
  • salt & black pepper
  • large handful flat-leaf parsley, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried mint

Cut the tops off the peppers to make lids remove the seeds. Cut the tops off the tomatoes to make lids remove the flesh and seeds and reserve for later. Put the vegetable cases in an ovenproof dish.

Put the olive oil in a large pan with the chopped onion and garlic. Fry gently for about 3-5 minutes until softening. Now add the chopped tomato flesh and tomato purée. Stir well and cook for about 10 minutes until softened.

Tip in a mug (250g) of rice. Mix into the tomato then add a mug and a half of vegetable stock or water. Season with salt and pepper and the parsley and dried herbs (Rick uses fresh mint, but I didn’t have any!). Mix well, bring to a simmer and cook for about 10-15 minutes, or until the rice is almost tender. It will finish cooking in the oven. Then spoon into the tomato and pepper cases.

Put the lids on each vegetable, drizzle over a little olive oil. Pour a little stock or water to cover the bottom of the dish and then cover tightly with foil. Bake in a 160C/140 Fan/Gas 3 oven for 1hr 20 minutes. Remove the foil and cook for another 30 minutes or until nicely browned. Check your rice is fully cooked now.

I put all the cooked vegetables on the table for everyone to help themselves. Which amounted to us trying one of everything. Quite greedy, I suppose, but how do you choose!

We liked them all a lot. The lamb filling has a good taste (20-month Freddie had eaten some earlier and loved it – he didn’t like the aubergine but loved the meat!) though was quite solid and sausage-like. The vegetable I liked most was the pepper with the vegetarian rice filling. All the flavours worked so well together, it fell apart softly and was absolutely gorgeous, reminding me so much of eating stuffed vegetables in Greece. And on a grey day when the clocks went back, so it was dark at 4.30, it was so nice to have a little something to make one think of sunny Greece. There are some leftovers, which will be nice cold tomorrow, perhaps for lunch.

Stuffed Aubergines


  • 1 Aubergine
  • 6-8 Cherry tomatoes
  • ½ Courgette
  • 15 g Basil (finely chopped)
  • 50 g Grated cheese (cheddar)
  • 1 tbsp Garlic-infused oil
  • 8 Black olives


I’ve recently enjoyed my stuffed aubergine in the garden as part of an imitation pub lunch! I served it with McCain microwave chips (which sound awful – but they’re surprisingly good and the portioned boxes stop me eating too many!) with rocket topped with the Mary Berry’s Low FODMAP Light Salad Dressing. It’s onion and garlic free and can be found in Sainsbury’s. It’s my go-to salad topper!

I’ve previously shared lots of other recipes using aubergines including my vegan aubergine curry, pasta alla norma and aubergine parmigiana, so you might like to give these a try too.

Let me know if you make this recipe, I’d love to know how it turns out. Share your images with me on Instagram, or leave me a comment below.

Karniyarik: Turkish Stuffed Aubergine with Lamb

There are so many stuffed aubergine dishes, and from so many parts of the world, that you could probably eat a different one every week.

From Spanish berenjenas rellenas stuffed with a meat and tomato sauce topped with cheese, Italian melanzane ripiene with pork and beef or a simple stale bread and cheese filling, to various versions of imam bayildi with tomato, garlic and onions and whose name (which translates as ‘the priest fainted’) is said to refer either to its incredible deliciousness or the amount of expensive olive oil it contains.

But Turkish karniyarik with lamb, mild spicing and a hint of chilli is certainly my favourite right now.

Karniyarik literally means ‘split belly’ in Turkish. And exactly why should be pretty obvious as you read about how to make this simple but outstandingly tasty dish.


It took me a long time to learn to love aubergines. Growing up in a medium-sized town in the seventies and early eighties, you didn’t see them anyway.

I started cooking at around the age of fourteen, but really didn’t enjoy aubergines for years.

I think that was because, undercooked, they’re a horrible spongey nightmare. But, baked to melting softness like in this karniyarik, I reckon even the aubergine-phobic could be converted.

Aubergines can sometimes be bitter, although I’ve rarely found this to be the case.

Nevertheless, just in case, most aubergine recipes start with salting them and leaving to rest a while. This helps to draw out any bitter juices and starts the process of softening.

For karniyarik, we take one medium aubergine per person, cut it in half lengthways and then make a long slit, without going all the way through. The cut side is sprinkled with a little salt and set aside for around twenty minutes.

After a quick wipe, they’re browned in olive oil and are then ready to stuff and bake.


Traditionally, karniyarik can be stuffed with beef or lamb. It may or may not contain spices.

My preference is for lamb, and specifically the excellent mince I get in my lamb box from Troutsdale Farm . From slow-grown, heritage Shropshire breed sheep, the lamb is full-flavoured and pairs beautifully with the cumin, cinnamon, and chilli. If you can get it, mutton would work beautifully too.

The aubergine filling is simple enough to make. You start off by softening onions and garlic in olive oil and then add in the lamb to brown it.

Next are the spices, shortly followed by tinned tomatoes. Everything is then bubbled until it’s nicely thick and reduced.

All that’s left to do then is spoon the spicy lamb mince into the aubergines. I like plenty of mince, so just spoon over the top any I can’t squeeze in.

Before the karniyarik goes into the oven, I put the traditional slice of tomato and green pepper on top of each aubergine half.


Many karniyarik recipes pour over a mix of tomato puree and water, or olive oil and water, before baking.

I don’t bother with this as I think the juicy lamb in its lip-smacking sauce is moist enough.

To bake, I pop a tent of kitchen foil over the top to keep all those juices in and cook for around 40 minutes. I take the foil off for a further 10 minutes of cooking so that everything is nicely browned.

You’re going to want to eat this hot so, while the karniyarik’s in the oven, get all your accompaniments ready.


Karniyarik is traditionally served with rice or a rice pilaf, although I prefer the nuttiness of bulgur wheat. I also love how it just needs soaking in boiling water to cook it.

After rinsing and draining, you can set the bulgur aside until you’re ready to eat.

To flavour the bulgur, I brown some pine nuts in butter with a little cinnamon, throw in dried fruit like apricots and raisins plus frozen peas, then stir these into the bulgur. A quick ping in the microwave and it’s ready.

Alongside the bulgur and karniyarik, I like a mixed salad with a lemon and olive oil dressing, plus cacık (the Turkish version of tzatziki): yogurt that has had garlic, salt, cucumber, and mint stirred into it.

From relatively simple ingredients, I think this makes quite a feast.

While there may be lots of stuffed aubergine dishes from around the world, for me there’s something about Karniyarik’s particular blend of flavours that’s just right.

Have you made Karniyarik? Leave a comment & let me know what you think.

Stuffed Bell Peppers with Rice

This stuffed bell peppers with rice dish is a simple one, where you can use leftovers of vegetables and meat and combine with rice to produce a healthy and nutritious meal.

The filling is really up to you what you put in it &ndash you can, of course, leave out the meat and make a vegan or vegetarian dish if you prefer.

Peppers, sweet peppers, bell peppers, or capsicum as it is officially known is a great ingredient for all sorts of meals.

These peppers come in all sorts of colours, but green, red and yellow seem to be the most common here.

You can use whichever you wish for this recipe.

I use it in a lot of dishes and especially my favourite curry dish, which I link to at the end of this post.

This is a simple stuffed capsicum recipe using meat, rice and vegetables, that is easy to make and tasty.

Stuffed peppers can be found in different types of cuisine all over the world. It is a doddle to make and also pretty quick to get on the table.

The nice thing about this dish is that you can stuff the peppers with whatever you want.

So if you want Italian stuffed peppers, chili stuffed peppers, chorizo stuffed peppers or keto stuffed peppers you just change the recipe to suit.

Feta and spring onion-stuffed potato skins recipe

Nothing screams comfort more than creamy mashed potato and crispy spud skins. Simple, delicious and filling, you can easily adapt the flavours to use up whatever other ingredients you have lurking in your fridge.


  • 4 baking potatoes
  • 50 g butter
  • 6 spring onions, thinly sliced from root to tip
  • 200 g feta cheese, crumbled
  • 15 g tarragon, leaves finely chopped
  • 1 tbsp garlic granules
  • 1 tsp nigella seeds
  • 1 pinch sea salt flakes and freshly ground black pepper
  • 4 baking potatoes
  • 1.8 oz butter
  • 6 spring onions, thinly sliced from root to tip
  • 7.1 oz feta cheese, crumbled
  • 0.5 oz tarragon, leaves finely chopped
  • 1 tbsp garlic granules
  • 1 tsp nigella seeds
  • 1 pinch sea salt flakes and freshly ground black pepper
  • 4 baking potatoes
  • 1.8 oz butter
  • 6 spring onions, thinly sliced from root to tip
  • 7.1 oz feta cheese, crumbled
  • 0.5 oz tarragon, leaves finely chopped
  • 1 tbsp garlic granules
  • 1 tsp nigella seeds
  • 1 pinch sea salt flakes and freshly ground black pepper


  • Cuisine: Persian
  • Recipe Type: Potato
  • Difficulty: Easy
  • Preparation Time: 25 mins
  • Cooking Time: 120 mins
  • Serves: 4


  1. Preheat the oven to 220°C/428°F/gas mark 7.
  2. Place the whole potatoes on a baking tray and bake for 25&ndash30 minutes.
  3. Reduce the oven temperature to 200°C/390°F/gas mark 6 and cook for a further 1 hour, until the potatoes are cooked through. Remove from the oven.
  4. Allow the potatoes to cool slightly, then cut each potato in half. Scoop out the flesh from each half into a bowl and set aside the skins.
  5. Season the flesh generously with salt and pepper, and add the butter to the bowl. Using a potato masher or a fork, roughly mash the butter, salt and pepper into the potato. Don&rsquot worry if the mixture is not completely smooth.
  6. Use a spoon to stir in the spring onion, feta, tarragon, garlic granules and nigella seeds, and mix well. Adjust the seasoning if desired.
  7. Fill the potato skins with the mash mixture and pack the filling firmly into the skins.
  8. Set the stuffed skins on a baking tray and bake for 30 minutes, or until just starting to brown on top. Serve hot.

This recipe is from Bazaar by Sabrina Ghayour. Published by Mitchell Beazley, £26. Photography by Kris Kirkham.

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