If you're familiar with eggplant only in parmigiana, you're going to love its flavours when paired with aroma-packed sausages and sweet tomatoes. Tomatoes are seasoned with lovely olive oil, rosemary and other fresh herbs before roasting in the oven to release wonderful juices and aromas. Mix that with pan-fried spicy Italian sausages and creamy, smooth eggplant purée and your tummy and eyes will thank you for the efforts made in creating this filling dish.
You can make it any time of the year, but as eggplants and tomatoes are at their peak in the summer, you might want to consider this as a hearty summer recipe to try! We think your dinner table and everyone around it will be more than happy with your efforts.
Prepare the tomatoes
Wash tomatoes well, and remove green stem on top. Cut each tomato in half, and rest on a baking tray lined with wax paper.
Dress tomatoes generously with salt and extra-virgin olive oil. Shred fresh herbs with your fingers (or if using dried, blend herbs together), and sprinkle on top and around sliced tomatoes. Finely slice garlic clove, and distribute evenly around tomatoes. Cover tomatoes tightly with aluminum foil.
Heat oven to 120C and bake tomatoes for at least 1 hour, or until tomatoes are soft to the touch, and release a nice aroma.
Prepare the eggplant
Wash well and dry off eggplants. On your stovetop, turn two burners to medium heat, and place each eggplant directly on top of burners. The eggplant's skin should be slightly burnt, and you should smell a slightly smoky aroma as the eggplants roast.
Turn eggplants frequently being careful not to pierce eggplant's skin. Remove eggplants from burners when eggplants are softened to the touch and are cooked through. They should cook on the burners for about 10-15 minutes. Allow the eggplant to cool, and remove peel. Coarsely chop eggplant into large pieces. While eggplant is cooking, peel and finely dice onion, set aside.
Heat drizzle of olive oil in large saute pan, and add diced yellow onions and sprinkling of fresh thyme leaves (if fresh not available, use dried thyme). Add chopped eggplant and allow to sauté for a few minutes. Remove from heat.
While mixture is still warm, blend eggplant mixture in either a blender or food processor. You should continue blending until you reach a creamy, smooth consistency. Use a drizzle of olive oil to help blend if mixture seems too stiff.
Prepare the sausages
Using your fingers or a sharp knife, remove the outer skin and crumble sausage meat into small pieces. Using your hands, shape the meat into small disks about 5-6cm wide, and 1cm thick.
Heat heavy-bottomed nonstick pan until quite hot. Add a drizzle of olive oil, and place the sausage disks into the greased pan. Cook disks on both sides until each disk is cooked through, and crispy on the outside.
Finish the dish
Place generous spoonful of eggplant purée onto each individual serving dish. Finish the dish by resting two or three sausage disks on top of the eggplant purée and garnish with a fresh rosemary twig (use only fresh rosemary for garnish, if not available, skip garnish).
160 minutes 5 ingredients 421 kCal