Smoky Eggplant & Sausage Bowls

Gotta love a one tray roast like this. Especially when it’s baked in a super hot oven and is ready in 30 minutes.

Print Add to My Inbox Go to My Inbox

Smoky Eggplant & Sausage Bowls

Total Time 30 minutes minutes

Servings 2 people

Ingredients

• 2-3 teaspoons smoked paprika
• 3 tablespoons olive oil
• 2 medium eggplant (aubergine)
• 4 sausages
• 1 bag baby spinach leaves
• 100 g feta (3.5oz)

Metric – US Customary

Instructions

• Preheat your oven to 250C (480F). Combine paprika and oil in a cup and season well with salt. Dice eggplant into 2cm (1in) cubes. 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.

Variations & Substitutions

pantry-friendly – eggplant = sweet potato or frozen cauliflower. Spinach = defrosted frozen greens (squeeze dry and toss in at the end and pop back in the oven to warm through). Or serve with a drizzle of pesto.

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, avocado 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.

Problem Solving Guide

bland – more salt! Or serve with chilli oil or some mayonnaise.

too dry / burned – It’s important to stir as per the recipe when cooking at super high temps like this. Mayo, a drizzle of extra virgin olive oil, sour cream or some avocado will help.

no oven – stir fry diced eggplant in a wok or frying pan with a little oil. When eggplant is soft add the spice and stir to combine. Keep eggplant in a clean bowl then stir fry the sausages. Serve as per recipe.

eggplant spongey / under-cooked – quick – get it back in the oven. Next time use a larger dish so there is more surface area so the eggplant cooks quickly. And don’t open the oven door too often – every time you do the temperature drops and increases your cooking time.

Prepare Ahead

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.