Creole Stuffed Eggplant Aubergine
Indulge in the bold and vibrant flavors of Creole cuisine with this irresistible Creole Stuffed Eggplant Aubergine recipe. Perfectly roasted eggplant halves are generously filled with a savory mix of diced Andouille sausage, tender sautéed vegetables, fluffy rice, and a touch of smoky Creole seasoning for a punch of Southern flair. Topped with golden breadcrumbs and melted Parmesan cheese, these stuffed eggplants achieve a delightful texture contrast and a rich, satisfying flavor. With its aromatic blend of spices, hearty ingredients, and simple yet elegant presentation, this dish is a standout choice for weeknight dinners or entertaining. Serve warm for a soul-warming meal packed with the tastes of New Orleans! Keywords: Creole stuffed eggplant, aubergine recipe, Andouille sausage, roasted eggplant, Creole cuisine.
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 finely chopped celery stalks
- 1 small, finely chopped green bell pepper
- 3 minced garlic cloves
- 6 ounces, diced Andouille sausage
- 1.5 cups cooked rice
- 1 cup diced tomatoes (canned)
- 2 teaspoons Creole seasoning
- 1 teaspoon paprika
- 0.5 teaspoon thyme (dried)
- 2 tablespoons, chopped parsley
- 0.5 cup bread crumbs
- 0.25 cup, grated Parmesan cheese
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the eggplants and slice them in half lengthwise. Using a spoon, scoop out the flesh, leaving a sturdy shell about 1/4 inch thick. Reserve the scooped flesh for the stuffing.
Brush the inside of the eggplant shells with 1 tablespoon of olive oil and place them on a baking sheet cut side up. Bake for 15 minutes, then remove and set aside.
Chop the reserved eggplant flesh into small pieces.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion, celery, and green bell pepper, and sauté for 5 minutes until softened.
Add the garlic and diced Andouille sausage to the skillet. Cook for another 3-4 minutes, stirring often.
Stir in the chopped eggplant flesh, cooked rice, diced tomatoes, Creole seasoning, paprika, thyme, salt, and black pepper. Cook for an additional 5 minutes until the mixture is well combined and heated through.
Remove the skillet from the heat and stir in the chopped parsley.
Fill the baked eggplant shells with the prepared stuffing, mounding slightly. Sprinkle the tops with bread crumbs and grated Parmesan cheese.
Return the stuffed eggplants to the oven and bake for 25-30 minutes, or until the tops are golden brown and the filling is heated through.
Remove from the oven and allow to cool for a few minutes. Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.4 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 571 mg | 12% | |
*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.
