Spicy Sausage Eggplant Bake – a new family favorite!
This Spicy Sausage Eggplant Bake needs little more than a fresh loaf of bread to make it a complete meal. Right? Nope, wrong!
My Spicy Sausage Eggplant Bake is 100% Banting-friendly, so step aside bread eaters. You can enjoy this as is or if you need a little comfort, serve it with cauliflower pureé.
We all need short cuts in the kitchen and not only that, who needs to wash a heap of pots and pans after dinner each night. So, this dish ticks all the right boxes for me. To top it all, the family thought it was a genius plan. So win-win for me.
Look at this:
one pan – ✔️
low-carb – ✔️
4 ingredients – ✔️
delicious – ✔️
I used spicy pork sausages, but try it with beef or even chicken. This Spicy Sausage Eggplant Bake is definitely a trick to get picky eaters to eat eggplant. I remember as a child I used to hate eggplants or brinjals. I thought it had a slimy texture and very little taste. These days we eat it very often. Here are quite a few delicious recipes for you to try with eggplant.
Spicy Sausage Eggplant Bake
8 spicy pork, beef or lamb sausages – I used Woolworths’
2 medium-sized brinjals
1 x 410g tin tomato relish – I used the Italian flavor
2 cups grated mozzarella cheese
optional – fresh rosemary, salt and pepper
Preheat the oven to 180 C/350F. Spray an oven casserole or roasting dish with non-stick spray. Cut each sausage open on the side and remove the casings. Cut the brinjals in very thin slices down the length. Roll each sausage in a slice of the eggplant and pack in the oven dish with the open side to the bottom. Pour the tomato relish and rosemary if you are using over the top and bake for 40 – 45 minutes. Scatter the grated cheese over the top and bake until the cheese is gooey and delicious. Serve immediately.