Discover the simple recipe for stuffed eggplants featuring merguez sausages, sun-dried tomatoes, and olives\u2014a perfect summer dish, especially when cooked on the grill!<\/p>\n
Serves: 4 people<\/p>\n
– Eggplants: 2 units
\n– Merguez sausages: 8 units
\n– Black olives: 10 units
\n– Sun-dried tomatoes: 8 units
\n– Olive oil: 4 tablespoons
\n– Espelette pepper: 1 pinch
\n– Salt: 1 pinch<\/p>\n
Total time: 1 hour 10 minutes<\/p>\n
Preparation time: 10 minutes<\/p>\n
Cooking time: 1 hour<\/p>\n
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.<\/p>\n
In a mixing bowl, combine all the ingredients with olive oil, herbs, Espelette pepper, and salt. Stuff the eggplant halves with this mixture.<\/p>\n
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. <\/p>\n
Enjoy this delightful and flavorful dish that’s perfect for any summer barbecue!<\/p>\n\n\n