Thursday, September 2, 2010

Eggplant Sausage Stuffing

Can you stand getting back in the kitchen? Then use this recipe as a way to combine a prolific summer veggie with a fall-ish dish. Then head to the Memphis Farmers Market to buy a copy of the MFM Cookbook, which this recipe comes from. It has tons of simple, innovative recipes for using up everything you bought at the market. If you're feeling daring, local chefs have contributed fancier schmancier recipes.

Eggplant Sausage Stuffing
From the Memphis Farmers Market Cookbook (contributed by Anita McCarty)

1 small eggplant (U of M garden)
1/4 lb sausage (spicy italian from the home freezer pig)
1 large onion, chopped
1 cup dry bread crumbs
1 egg
1/3 cup to 1/2 cup milk
1/2 tsp salt
1/4 tsp black pepper

Cube eggplant. Soak it in salt water while browning sausage and onion in a skillet. Drain eggplant and simmer in water until tender.

Drain eggplant and then combine with sausage mixture, bread crumbs, egg, milk, salt, and pepper.

Pour into a 1 quart casserole. Bake at 350 degrees for 30 minutes.

This is more like a casserole, and I've had it several times as a easy one-dish dinner. Comfort-food weather is upon us -- I can't wait to make split-pea soup again.

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