Delicious roasted baby eggplants stuffed with Italian sausages, onions, and spices. The eggplants are baked for a crispy texture and served with a zesty tomatillo and pimenta.
1: Scoop out the insides of the baby eggplants.
2: Cook the fieldroast Italians, onions, and spices for 10 minutes.
3: Stuff the cooked mixture into the eggplants.
4: Drizzle garlic oil on the potatoes and in the eggplant.
5: Bake the stuffed eggplants at 400°F for 20 minutes.
6: Serve with tomatillo and pimenta.
