These sausage stuffed eggplant bowls are as tasty as they are fun to eat. Velvety eggplant and spicy sausage filling topped with cheese.
You might also like my mother’s popular moussaka eggplant casserole recipe!
I love eggplant, however nobody else in my family does. So I don’t cook it unless I’m really craving it, which I was today. I think I’ve told you how I like to eat out of bowls, and this summer I even made zucchini bowls by hollowing out the middles and filling them with something good. So why not eggplant?!
Today I decided to get my eggplant fix and make these tasty sausage stuffed eggplant bowls. The velvety eggplant combined with the spicy sausage mixture and crusty cheese was absolute yumminess. Is that a word? Well it was.
Other Delicious Eggplant Recipes To Try
Eggplant isn’t the most popular vegetable but I really love it. If you are a fan of eggplant too, try one of these delicious recipes:
- stuffed eggplant boats with cauliflower cream
- eggplant beef stew over rice
- mom’s moussaka eggplant casserole
Stuffed Eggplant Bowls Recipe
Today I went with more of an Italian theme with these stuffed eggplants. I used hot Italian sausage and sun dried tomatoes for the filling and provolone cheese on top.
As you can see above I only made two because I just had 1 eggplant. However they were two large portions.
First slice them in two and cut the bottoms so they sit nicely on a cookie sheet. Using the large size of a melon ball scoop, scoop out the middle to make it hollow inside.
Stuffing For Eggplant Bowls
The filling is a mixture of Italian sausage, sun dried tomatoes, cauliflower rice, garlic and the eggplant you scooped out. Saute all of the stuffing ingredients until the sausage is just cooked through and the eggplant has softened.
Then fill the eggplant bowls with the sausage mixture and top with a slice of provolone. After about 25 – 30 minutes they should be done. You want to make sure the eggplant is nice and soft inside.
Sausage Stuffed Eggplant Bowls
Make sure you get a fresh eggplant or sometimes the skin gets tough. These were delicious and the perfect lunch for me. Next time I’m going to make them more of a moussaka cup!
These were not all that low carb but they were not high carb either and absolutely delicious! The nutritional information for 1 serving is:
578 cals / 30.6g fat / 23.2g carbs / 10g fiber / 22.5g protein = 13.2g net carbs
Sausage Stuffed Eggplant Bowls
Ingredients
- 1 large eggplant
- 1 cup cauliflower rice
- 3 Italian sausage links with casings off
- 1 tablespoon oil
- 1 teaspoon crushed garlic
- ¼ cup chopped sundries tomatoes
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 slices provolone cheese
Instructions
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Preheat oven to 350 degree F.
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Cut the eggplant in half and then cut the two ends so the eggplant can stand nicely on a cookie sheet.
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Using a melon ball scoop, scoop out the insides and sed aside.
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In a large saute pan, add the oil and sausage and try to crumble into small pieces. Add the tomatoes, cauliflower, garlic, salt, pepper, and the insides of the eggplant.
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Saute mixture until meat is just cooked and the eggplant has softened, 10 minutes.
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Stuff the eggplant with the meat mixture and top with a slice of cheese.
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Bake for 25- 30 minutes until the eggplant is nice and soft.
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Serve immediately.
Recipe Notes
The nutritional information for 1 serving is:
578 cals / 30.6g fat / 23.2g carbs / 10g fiber / 22.5g protein = 13.2g net carbs
Rick
Don’t like eggplant too much. This would be good with big blocky bell peppers.
Denise
That’s true! I’ll have to try that!
Veena Azmanov
I am a huge fan of eggplant and often I am the only one eating it at home. The kids have not warmed up to it yet. I bet this will get them interested. Looks so yum. I love the idea.
Denise
Yes my son will not eat it either….someday I hope he will….someday. 🙂
Arlene Mobley
I love the cauliflower rice in the recipe. This would be so good right now!
Denise
Thanks Arlene! I use cauliflower rice in everything. 🙂
Marisa Franca @ All Our Way
I’ve never seen this before even though I’ve seen siimilar with squash. It is very clever and I really love the idea of flavoring it with different cuisines. I will definitely try this out! Hubby likes his eggplant fried — what does he know, I think this sounds much better.
Denise
Thanks Marisa! I love to eat out of bowls and cups (a strange quirk I developed as a child) so this is right up my alley.
Helen @ Fuss Free Flavours
These are such a clever idea. All the elements of a pie but with that all important Extra Veg! So adaptable too I can see myself doing this with leftover ragu, curry or casserole!
Gloria @ Homemade & Yummy
I NEVER used to be an eggplant fan. Perhaps because as a kid my mom NEVER cooked it. Over the years I have experimented with it, and now have come to enjoy it. Baba Ganoush is a favourite around here too. Let’s face it, stuffed and roasted veggies make a great “all in one meal”.
Patti
I love this idea. Would make a fun ladies luncheon item!
Denise
Thanks Patti! I love them!