Easy Recipe for Stuffed Eggplants with Merguez, Sun-Dried Tomatoes, and Olives
Discover the simple recipe for stuffed eggplants featuring merguez sausages, sun-dried tomatoes, and olives—a perfect summer dish, especially when cooked on the grill!
Ingredients
Serves: 4 people
– Eggplants: 2 units
– Merguez sausages: 8 units
– Black olives: 10 units
– Sun-dried tomatoes: 8 units
– Olive oil: 4 tablespoons
– Espelette pepper: 1 pinch
– Salt: 1 pinch
Preparation
Total time: 1 hour 10 minutes
Preparation time: 10 minutes
Cooking time: 1 hour
1. Ingredient Prep
Slice the eggplants in half. Hollow them out and chop the scooped flesh into cubes. Slice the merguez sausages into pieces. Pit and quarter the black olives. Chop the sun-dried tomatoes.
2. Assembly
In a mixing bowl, combine all the ingredients with olive oil, herbs, Espelette pepper, and salt. Stuff the eggplant halves with this mixture.
Cooking
Cook using indirect heat on a Weber or Napoleon-style grill for about 1 hour. Make sure to maintain a high temperature in your grill. Start with restaurant-grade charcoal and add briquettes that sustain combustion for a good hour. If you don’t have a grill, baking them in an oven at 350 degrees Fahrenheit works well too.
Enjoy this delightful and flavorful dish that’s perfect for any summer barbecue!
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.