Cajun Baked Eggplant with Andouille Sausage
Experience a burst of bold, Southern-inspired flavors with this Cajun Baked Eggplant with Andouille Sausage recipe! Tender roasted eggplant is transformed into a savory vessel for a smoky, spiced filling made with browned andouille sausage, sautéed bell peppers, onions, and juicy diced tomatoes. Infused with Cajun seasoning, garlic, and paprika, each bite delivers the perfect balance of spice and comfort. Topped with melted Parmesan cheese and a sprinkle of fresh parsley, this dish is as visually appealing as it is delicious. Perfect for weeknight dinners or a unique twist on classic stuffed vegetables, this low-carb and flavor-packed recipe is sure to impress. Ready in under an hour, it’s a satisfying, gluten-free option bursting with Creole flair!
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Recipe Information
Ingredients
- 2 medium-sized eggplant
- 2 links andouille sausage
- 3 tablespoons olive oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small, diced red onion
- 1 medium, diced bell pepper
- 1 14-ounce can diced tomatoes
- 0.25 cup Parmesan cheese
- 2 tablespoons, chopped parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the eggplants in half lengthwise and score the flesh with a knife to create a diamond pattern. Be careful not to cut through the skin.
Brush 2 tablespoons of olive oil over the cut sides of the eggplant halves, then sprinkle them evenly with 1 teaspoon of Cajun seasoning, garlic powder, paprika, salt, and black pepper.
Place the eggplant halves cut side down on the prepared baking sheet. Bake in the oven for 20 minutes, until the flesh is tender and golden.
While the eggplant is baking, slice the andouille sausage into thin rounds.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the sausage slices and cook for 3–4 minutes until browned. Remove and set aside.
To the same skillet, add the diced onion and bell pepper. Sauté for 5 minutes until softened. Stir in the diced tomatoes, remaining 1 teaspoon of Cajun seasoning, and any drippings from the cooked sausage. Simmer for 5 minutes.
Remove the eggplants from the oven and flip them over so the cut sides face up. Gently press the flesh with a fork to create a small cavity for the filling.
Spoon the tomato and sausage mixture evenly over the eggplant halves. Sprinkle with Parmesan cheese.
Return the eggplants to the oven and bake for another 15 minutes, until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped parsley before serving. Enjoy your Cajun Baked Eggplant with Andouille Sausage!
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 6047 mg | 263% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 52.9 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 546 mg | 42% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3886 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
