Italian Sausage and Eggplant Tailgate Dip
Italian Sausage and Eggplant Tailgate Dip might be a good recipe to expand your main course repertoire. This recipe serves 10 and costs $1.61 per serving. One serving contains 538 calories, 17g of protein, and 40g of fat. Head to the store and pick up black pepper, onion, green bell pepper, and a few other things to make it today. This recipe is liked by 143 foodies and cooks. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. It is a rather inexpensive recipe for fans of Mediterranean food. It can be enjoyed any time, but it is especially good for The Super Bowl. It is brought to you by A Family Feast . It is a good option if you're following a gluten free diet. Overall, this recipe earns a pretty good spoonacular score of 52%. If you like this recipe, you might also like recipes such as Italian Sausage and Eggplant Soup, Italian Sausage and Eggplant Casserole, and Italian Sausage and Eggplant Casserole.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
¼ teaspoon freshly ground black pepper
1 8-ounce package cream cheese, softened to room temperature
2 – 2½ pounds eggplant (about 2 medium- large eggplants)
1 ½ tablespoons fresh garlic, minced
1 cup green bell pepper, diced
1 pound Italian sausage, removed from casing
½ teaspoon kosher salt
3 tablespoons olive oil, divided
1½ cups onion, diced
¼ cup scallion tops, sliced
1 8-ounce block sharp cheddar cheese, shredded
4 Hunt's Recipe Ready Tomato Paste pouches (total 8 tablespoons of tomato paste)
Tortilla chips for serving
Equipment:
oven
baking paper
frying pan
casserole dish
bowl
broiler
Cooking instruction summary:
Preheat oven to 400 degrees F.Cut each eggplant in half the long way and nip off the stem top.Line a small sheet tray with parchment paper and brush the top of the parchment with a little of the olive oil.Place eggplant halves cut down and pierce each outer skin several times with a fork.Brush about a tablespoon of the olive oil over the skins and bake.For medium sized eggplants, bake 25 minutes. For large eggplants, bake for 30 minutes. The eggplant should be just fork tender but not overcooked.Flip each one over to cool on a rack over a pan. Once cooled to room temperature, use a spoon to scoop out and discard seeds. The seeds are on the fat end in little pockets and are very easy to remove. Use a fork to remove the flesh from the skin and if needed, use the edge of the fork to scrape away from the skin. Any large pieces should be chopped to bite sized pieces. You should have approximately 2 cups of cooked eggplant pieces once done. Set this aside. Leave oven on at 400 degrees F.In a large saut pan over medium high heat, place the remaining olive oil, onions and peppers and saut for four minutes.Add garlic and saut for one minute.Move vegetables to the edges of the pan and place sausage meat in the center. Saut until browned, about 4-5 minutes.Remove from heat and drain off all fat and discard fat.Return the sausage mixture to the pan over medium heat and add the tomato paste and cook for five minutes stirring often.Pour the sausage and tomato mixture into a 9x9-inch casserole dish or pan and top with the cooked shredded eggplant.In a medium bowl, combine softened cream cheese with shredded cheddar cheese.Using a spoon, dab the cheese mixture all over the top covering the eggplant as much as possible. It will melt and fill in any open spots as it bakes.Bake for 20 minutes or until it starts to bubble up from the sides.Place under the broiler for a minute or two to brown the top.When it comes out of the oven, sprinkle with the scallion slices and serve hot with tortilla chips.
Step by step:
1. Preheat oven to 400 degrees F.
2. Cut each eggplant in half the long way and nip off the stem top.Line a small sheet tray with parchment paper and brush the top of the parchment with a little of the olive oil.
3. Place eggplant halves cut down and pierce each outer skin several times with a fork.
4. Brush about a tablespoon of the olive oil over the skins and bake.For medium sized eggplants, bake 25 minutes. For large eggplants, bake for 30 minutes. The eggplant should be just fork tender but not overcooked.Flip each one over to cool on a rack over a pan. Once cooled to room temperature, use a spoon to scoop out and discard seeds. The seeds are on the fat end in little pockets and are very easy to remove. Use a fork to remove the flesh from the skin and if needed, use the edge of the fork to scrape away from the skin. Any large pieces should be chopped to bite sized pieces. You should have approximately 2 cups of cooked eggplant pieces once done. Set this aside. Leave oven on at 400 degrees F.In a large saut pan over medium high heat, place the remaining olive oil, onions and peppers and saut for four minutes.
5. Add garlic and saut for one minute.Move vegetables to the edges of the pan and place sausage meat in the center. Saut until browned, about 4-5 minutes.
6. Remove from heat and drain off all fat and discard fat.Return the sausage mixture to the pan over medium heat and add the tomato paste and cook for five minutes stirring often.
7. Pour the sausage and tomato mixture into a 9x9-inch casserole dish or pan and top with the cooked shredded eggplant.In a medium bowl, combine softened cream cheese with shredded cheddar cheese.Using a spoon, dab the cheese mixture all over the top covering the eggplant as much as possible. It will melt and fill in any open spots as it bakes.
8. Bake for 20 minutes or until it starts to bubble up from the sides.
9. Place under the broiler for a minute or two to brown the top.When it comes out of the oven, sprinkle with the scallion slices and serve hot with tortilla chips.
Nutrition Information:
covered percent of daily need
