Smoky Eggplant & Sausage Bowls
Especially when it’s baked in a super hot oven and is ready in 30 minutes.
Love the combo of smoky silky roast eggplant and chunky meaty sausage. The first time I made this I couldn’t decide which accompaniment to use so I served a few different options.
While there was merit to the aioli and the sour cream, the crumbled feta was the fave of my Irishman.
And it was satisfying enough that he didn’t ask were the potatoes were...
- 2-3teaspoonssmoked paprika
- 3tablespoonsolive oil
- 2medium eggplantdiced into 2cm (1in) cubes
- baby spinach leavesto serve
- 100g3.5oz feta, crumbled
- Preheat your oven to 250C (480F). Combine paprika and oil in a cup and season well with salt. Place eggplant on a baking tray large enough to hold it in a single layer. Toss eggplant in the spiced oil. Roast for 15 minutes.
- Remove sausage casings and pinch the meat into bite sized chunks. Stir the eggplant and scatter over the sausages. Roast for another 10-15 minutes or until eggplant is soft and sausages are well browned and cooked through.
- Divide baby spinach between two bowls. Top with eggplant and sausages and crumble over the feta.
WINE MATCH: A Spanish style red like Temperanillo.
Variations & Substitutions
vegetarian – toss the cooked spiced eggplant with cooked chickpeas, lentils or pasta.
more substantial (carb lovers) – toss in cooked pasta, steamed potatoes or serve with warm pita or tortillas.
more substantial (low carb) – roast almonds, extra cheese or a big dollop of garlicky mayo.
dairy-free – replace feta with garlicky aioli or mayo. Or roast almonds and a squeeze of lemon juice.
feta alternatives – goats cheese, shaved parmesan, labneh, yoghurt, or sour cream + tabasco.
hot! – serve with chilli oil, chilli salt or your fave hot sauce. Or use spicy sausages or chorizo.
more veg – add sliced onion, diced zucchini or bell peppers (capsicum) with the eggplant.
different meat – diced boneless chicken, chopped bacon, meatballs, sliced chorizo or other spicy sausage.
Waste Avoidance Strategy
smoked paprika / olive oil – keep them in the pantry.
eggplant – will keep for a few weeks in a plastic bag in the fridge. For longer, sliced and rub with oil and grill until soft and browned. Can be frozen if needed.
sausages – freeze them.
baby spinach – best to use for another meal. Can be frozen but will wilt when defrosted.
feta – keeps for months unopened in its packet. Or can be frozen. Or you could make a marinated feta by putting it in a super clean jar from the dishwasher and covering with oil and then keeping it in the fridge. Sometimes I like to add flavourings like bay leaves, lemon zest and pepper corns or chilli.
Yes! Just roast eggplant and sausages as per the recipe but keep the feta and spinach separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, warm in a hot over for 10 minutes or heat in a frying pan with a little oil.
Have fun in the kitchen!
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