Indian-style Mashed Eggplant and Sausage

Happy What I Ate Wednesday! I realize this isn’t exactly pictures of what I’ve been eating lately but I made this recipe last night and felt that I needed to drop everything to share it right away.

About a week ago my friend Andrea shared with me this recipe forĀ Baingan Bharta, a traditional indian dish of roasted eggplant and tomatoes. To be honest, I don’t think I’ve ever had eggplant before. And the recipe looked too easy not to give it a try.

But there is a slight problem with a lot of Indian vegetable dishes. They really are made to be enjoyed with rice and Naan, both of which are off limits for the Whole30. So just like the last time I made an Indian dish; I added pork. (Hmm, that’s not sacrilegious, it is?)

Indian Style Mashed Eggplant and Sausage.jpg

Ingredients:

  • 1 eggplant, sliced
  • Salt
  • 2 tablespoons of olive oil
  • 1 lb of ground Italian Sausage
  • 1/2 yellow onion, chopped
  • 3 cloves of garlic, chopped
  • 1 can of diced tomatoes
  • 1 teaspoon of garam masala
  • 1 teaspoon of coriander
  • 1 teaspoon of turmeric

sliced eggplant

Slice the eggplant into 1/2 inch slices. It doesn’t have to be that accurate because you’re going to chop/mash it later. Spread the eggplant out on a cutting board and salt each slice generously. Don’t worry about over salting, you’re going to wash it off. Let the eggplant sit for 30 minutes to an hour. According to the internet, by salting and/or soaking, you can draw out some of the bitterness of the eggplant.

water droplets on eggplant

See those water droplets? That’s what the eggplant looked like after sitting for an hour. I then quickly rinsed off the salt and dried each slice on a towel.

eggplant slices on a baking sheet

Preheat your oven to 425 degrees (F). Line a baking sheet with aluminum foil and spread out your dried eggplant slices so that they overlap as little as possible. Drizzle the eggplant with the olive oil, then re-season with salt and pepper. Bake at 425 for 15 to 20 minutes. Keep your eye on them so they don’t burn.

italian sausage cooking

While your eggplant is roasting, cook your ground Italian Sausage in a pan on the stove. It should take you about 5 to 10 minutes.

sausage, onion, garlic and spices cooking

Add the chopped onion, garlic, can of tomatoes and spices. Cook for about 5 minutes to really let the flavors mix well. Once the eggplant is done, remove from the oven, roughly chop into bite size pieces and add to the pan. Mix well and you’re done.

indian style mashed eggplant and italian sausage

Like I said before, I was so happy with how this dish turned out that I knew I had to share. Next time, I might add ginger to see how that changes things. Unfortunately we didn’t have any in the kitchen. Definitely time for another run to the Tea and Coffee Exchange to stock up.

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This recipe was shared over at Peas and Crayons. Head over there for more What I Ate Wednesday posts.

 

Rachel

Rachel

Diagnosed with Fibromyalgia in 2010. Since then I've been using nutrition therapy to manage my pain. Gluten, Dairy and Soy Free. Mostly Paleo.
Posted in Meat, Recipes, Soups and Stews, Whole30. Tagged with , , .

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