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Sausage Eggplant Boats with Roasted Garlic Feta Alfredo

Sausage Eggplant Boats with Roasted Garlic Feta Alfredo

Hannah
By filling the inside of these little boats, the eggplant is infused with wonderful flavor, perfectly served with this rich sauce!
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine French, Italian, Mediterranean
Servings 2

Equipment

  • Vegetable Spiralizer
  • Skillet
  • Kitchen knife
  • Baking Dish
  • Tin Foil

Ingredients
  

  • 1 lb Ground Sausage (could use Italian spiced)
  • 4 baby Eggplant (any size will work)
  • 2 tbsp Olive Oil
  • 1/4 tsp Oregano
  • 1/2 tsp Italian Seasoning
  • 1/4 tsp Crushed Red Pepper
  • 8-10 Mushrooms I used baby bella
  • 1 small Onion
  • 2 cloves Garlic
  • 1 handful Spinach
  • 2 tbs Tomato Sauce
  • 1/3 cup Italian Cheese
  • 1/4 cup Feta
  • 1 cup Cherry Tomatoes
  • 6 cloves Garlic (leave skin on)
  • 2 medium Zucchini (for noodles to serve)
  • Salt and Pepper

Sauce

  • 1/2 cup Stock
  • 1/3 cup Heavy Cream
  • 1/3 cup Italian Cheese
  • 1/4 cup Feta Cheese

Instructions
 

  • In skillet, heat oil and add sausage. Seasoning with oregano, Italian seasoning, crushed red pepper, salt and pepper. Adjust seasoning if using a spiced sausage.
  • Add chopped onion, chopped mushrooms and minced garlic and cook until meat is done.
  • Add spinach and tomato sauce, stirring until wilted.
  • Add Italian and feta cheese and turn off heat, carefully turning until combined without creating a sauce.
  • Slice eggplant in half and hollow out the center, creating 'boats'. Place in baking sheet and fill with sausage mixture.
  • In same baking sheet, add cherry tomatoes and skin on garlic, tossing with olive oil, salt and pepper, Italian seasoning and crushed red pepper to coat. Bake all at 350 for about 40 minutes covered with tin foil.
  • Remove from oven and take off the tin foil. Carefully with a utensil, remove the garlic cloves and set aside to cool slightly. Place the baking pan back in the oven uncovered to cook while making the sauce.
  • During baking time, use the vegetable spiralizer to create zucchini noodles. Set aside.
  • In skillet, warm stock and squeeze the roasted garlic cloves in. Using a plastic spatula, lightly mash them to open them up, still leaving some structure.
  • As stock begins to bubble, add heavy cream. When that is also hot, add both cheeses, stirring well to combine.
  • Add salt and pepper, reduce heat, and stir until thickens.
  • Plate raw zucchini noodles with a few eggplant boats, roasted tomatoes and topped with feta alfredo. Garnish with additional feta. Enjoy!
Keyword Cherry Tomato, eggplant, Feta, Healthy, Italian Sausage, Keto, Low-carb, Zoodle