Realized it's been awhile since I've shared something magically delicious. We had a cookout at CrossFit Music City on Saturday, which meant huge cheat day for me. Ooof. Poor tum tums. But it's good to have that kind of splurge every now and then I think (at least I don't want potato salad again for a loooong time). I had brought sausages to the cookout and had leftovers. I'm a huge fan of transforming leftovers into a different kind of yumminess. So last night was an experiment turned success.
Makes about 2 full meals.
Ingredients:
-4 cooked sausage links (whatever your pleasure - I used the leftover smoked sausage, but a spicy Italian would work well - just make sure it's already cooked)
-1 eggplant
-roughly 1/2 c. sundried tomatoes (packed in oil)
-olive oil
-1 package Swanson chicken flavor boost
-red chili flakes (amount depends on how spicy you like it - I put in about 1 Tbsp.)
-salt and pepper
-2 cloves garlic
-1 c. spinach
1. Preheat oven to 350 degrees F.
2. Peel and cube eggplant into 1 in. pieces. Season with salt and pepper. Toss with olive oil, sundried tomatoes, flavor boost, garlic, and red chili flakes. Put in a backing dish and put in oven for about 20 min. (this is why I don't write recipes - I don't measure and my oven doesn't even have a timer - pay attention to when it smells good).
3. Cut sausage links into 1 in. thick slices at a 45 degree angle (I like my food pretty).
4. Saute spinach in olive oil in a pan over medium heat, until just wilted.
5. Add sausage to pan just until warm.
6. Add spinach and sausage mixture to eggplant dish, mixing the two thoroughly.
7. Put back in oven for about 15 more minutes for the flavors to marry.
So I was asked why cook the spinach outside of the eggplant mixture, "Why can't I just throw everything into the dish at once and pop it in the oven?" Well you could, but it'd be a watery mess. I saute the spinach separately to let the water out.
Sorry I didn't take a picture of this last night.
Makes about 2 full meals.
Ingredients:
-4 cooked sausage links (whatever your pleasure - I used the leftover smoked sausage, but a spicy Italian would work well - just make sure it's already cooked)
-1 eggplant
-roughly 1/2 c. sundried tomatoes (packed in oil)
-olive oil
-1 package Swanson chicken flavor boost
-red chili flakes (amount depends on how spicy you like it - I put in about 1 Tbsp.)
-salt and pepper
-2 cloves garlic
-1 c. spinach
1. Preheat oven to 350 degrees F.
2. Peel and cube eggplant into 1 in. pieces. Season with salt and pepper. Toss with olive oil, sundried tomatoes, flavor boost, garlic, and red chili flakes. Put in a backing dish and put in oven for about 20 min. (this is why I don't write recipes - I don't measure and my oven doesn't even have a timer - pay attention to when it smells good).
3. Cut sausage links into 1 in. thick slices at a 45 degree angle (I like my food pretty).
4. Saute spinach in olive oil in a pan over medium heat, until just wilted.
5. Add sausage to pan just until warm.
6. Add spinach and sausage mixture to eggplant dish, mixing the two thoroughly.
7. Put back in oven for about 15 more minutes for the flavors to marry.
So I was asked why cook the spinach outside of the eggplant mixture, "Why can't I just throw everything into the dish at once and pop it in the oven?" Well you could, but it'd be a watery mess. I saute the spinach separately to let the water out.
Sorry I didn't take a picture of this last night.
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