Roasted Eggplants Stuffed with Rice, Sausage, Pigeon Peas and White Cheese

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C.

2. 2

   Cut the eggplants lengthwise and score the flesh lightly without piercing the skin. Brush the halves with 15 ml (1 tbsp) olive oil and season with 2 g (1/3 tsp) salt and 1 g (1/4 tsp) black pepper.

3. 3

   Place the eggplants on a baking tray and roast for 30 minutes at 400 °F / 200 °C, until the flesh is tender.

4. 4

   Meanwhile, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the crumbled Puerto Rican sausage and cook for 6 to 8 minutes, stirring, until browned.

5. 5

   Add the onion, sweet mini peppers, and garlic to the skillet. Cook for 4 to 5 minutes until the onion softens. Stir in the Puerto Rican sofrito, tomato paste, dried oregano, ground cumin, and smoked paprika; cook 2 minutes more.

6. 6

   Add the tomato, green olives, cooked pigeon peas, cooked white rice, and chicken broth or water. Mix well and cook for 3 minutes so the rice absorbs the flavor. Stir in the fresh cilantro and adjust with the remaining salt and black pepper.

7. 7

   Remove the eggplants from the oven and let them rest for 5 minutes. Using a spoon, scoop out some of the flesh, leaving a border so they hold their shape. Chop the scooped eggplant flesh and fold it into the rice and sausage filling.

8. 8

   Stuff the eggplant halves with the mixture, distributing the rice, sausage, pigeon peas, and chopped flesh evenly. Top with the fresh white cheese and drizzle with the remaining 15 ml (1 tbsp) olive oil.

9. 9

   Bake again for 15 to 18 minutes at 400 °F / 200 °C, until the cheese is hot and lightly golden around the edges.

10. 10

    Serve hot and, if desired, add a little more fresh cilantro on top before serving.