The stuffing in this recipe brings together an unusual combination of ingredients: sausage and sultanas. The piquancy of the spicy luganega sausage is subdued by the sweetness of the sultanas. The luganega is what distinguishes this recipe from others for stuffed aubergines.
Serves 4
2 aubergines, weighing 300–400 g (10–12 oz) each
salt
30 g (1 oz) sultanas
4 tbsp extra virgin olive oil
1 large garlic clove, peeled and finely chopped
1/2 small onion or 1 shallot, very finely chopped
1/2 celery stick, preferably with its leaves, very finely chopped
120 g (4 oz) spicy luganega or other coarse-grained pure pork Continental spicy sausage, skinned and crumbled
30 g (1 oz) soft white breadcrumbs
30 g (1 oz) pine nuts
30 g (1 oz) capers, rinsed and dried
1 free-range egg
1 tbsp oregano
2 tbsp freshly grated pecorino or Parmesan cheese
freshly ground black pepper
1 large ripe tomato, peeled
Wash and dry the aubergines, cut them lengthwise and scoop out some of the flesh with the help of a sharp small knife and then with a small pointed teaspoon, leaving about 1 cm (1/2 inch) border all round. Be careful not to pierce the skin.
Chop the pulp of the aubergine coarsely and place in a colander. Sprinkle with salt, mix well and leave to drain for about 2 hours.
Sprinkle the inside of the aubergine shells with a little salt, place the shells upside-down on a board and leave to drain.
Put the sultanas in a bowl, cover with warm water and leave for about 20 minutes. Drain and dry them.
Put 2 tablespoons of the oil, the garlic, the onion and the celery in a frying pan and sauté over a low heat until soft, stirring frequently. Add the sausage and cook gently for 20 minutes.
Meanwhile, squeeze the liquid from the chopped pulp of the aubergines and dry thoroughly with absorbent paper. Add to the pan and fry gently for a few minutes, stirring frequently.
Preheat the oven to 190°C (375°F) mark 5.
Add the breadcrumbs to the mixture in the frying pan and after 2–3 minutes mix in the pine nuts. Cook for a further 30 seconds and then transfer to a bowl.
Add the capers, egg, oregano, cheese, pepper and sultanas to the mixture in the bowl and mix very thoroughly. Taste and adjust the salt.
Pat dry the inside of the aubergine shells and place, one next to the other, in an ovenproof dish, greased with 1 tablespoon of the remaining oil. Fill the aubergine shells with the mixture.
Cut the tomato into strips and place 2 or 3 strips on the top of each aubergine half. Pour over the rest of the oil in a thin stream. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for a further 20 minutes.
These aubergines are best eaten warm, about an hour after they come out of the oven. They make a lovely Mediterranean dish with other stuffed vegetables, such as onion cups stuffed with tuna, anchovies and capers here and Little Gem lettuces stuffed with pine nuts, sultanas, anchovies, capers and black olives here.