Dominican Baked Eggplants Stuffed with Sausage, Corn, and Rice

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Lightly grease a baking dish with the butter.

2. 2

   Cut the eggplants lengthwise. Using a spoon, scoop out some of the flesh, leaving about a 1 cm / 1/2 inch border to form boats. Finely chop the scooped flesh.

3. 3

   Place the eggplant boats in the baking dish, brush them with 1 tablespoon olive oil, and season with half of the salt and a little black pepper. Bake for 20 minutes at 400 °F / 200 °C until they begin to soften.

4. 4

   Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the Dominican sausage and cook for 6 to 8 minutes, breaking it up, until nicely browned.

5. 5

   Add the red onion, green bell pepper, sweet mini peppers, and garlic. Cook for 4 minutes, stirring often. Stir in the chopped eggplant flesh and cook 5 minutes more until slightly reduced.

6. 6

   Add the sweet corn, chopped tomato, tomato paste, dried oregano, the remaining salt, and black pepper. Cook for 3 minutes. Pour in the water and let it simmer gently for 2 minutes so the flavors come together.

7. 7

   Remove the skillet from the heat and stir in the cooked white rice, fresh cilantro, lime juice, and half of the shredded mozzarella cheese. Mix well until the filling is moist and even.

8. 8

   Remove the eggplants from the oven. Fill each half with the sausage and rice mixture, pressing gently so it stays compact. Top with the remaining shredded mozzarella cheese.

9. 9

   Bake again at 375 °F / 190 °C for 18 to 20 minutes, until the cheese is melted and lightly golden and the eggplants are tender.

10. 10

    Let rest for 5 minutes before serving so the filling sets slightly.