Sausage and Aubergine Bake

Sausage and aubergine bake

Sausage and aubergine bake

I love dishes like this, ones where you can spread the prep over several lazy hours, breaking the whole down into more time-manageable chunks, leaving you shortish free periods available to have a cup of tea whilst contemplating the graceful curve of the Öresund Bridge, practice your photography skills, or chase the cat around with a Jester’s hat on (long story).

 Come the appointed time, it’s then just a simple question of assemble, and throw in a hot oven.

Less than an hour later it’s on the table being adored, shortly before being devoured.

Sausage and Aubergine Bake

Ingredients

  • 350g Paleo-friendly lamb sausages
  • 350g Paleo-friendly pork sausages
  • 4 cloves of garlic, minced
  • 1 large carrot, peeled and finely diced
  • 2 sticks of celery, finely diced
  • 2 medium sized onions, finely chopped
  • 3 medium aubergines, thinly sliced
  • 2 550g tetra-packs, chopped tomatoes
  • 1 large bunch of fresh basil
  • olive oil
  • salt and freshly ground black pepper
  • almond flour

Method

  • Pre-heat the oven to 200° C.
  • Fry the sausages until golden brown. Allow to cool, then slice into thick rounds. Set aside.
  • Brush the aubergine slices with a little olive oil, and grill on a grill-pan until they are soft, and have taken on those wonderfully characteristic charred marks. Set aside.
  • Make the tomato sauce. Heat 4 tbsp of olive oil over medium heat in a large non-stick lidded saucepan. Add the carrot and celery, and stir fry for 3 minutes. Add the onion, and stir fry for a further 5 minutes. Add the garlic, and stir fry for a further 2 minutes. Season with salt and pepper to taste. Add the chopped tomatoes, and stir well. Roughly tear the basil leaves, and add to the pan. Stir well, and bring up to a low simmer.
  • Simmer the sauce for 20 minutes or so. Allow to cool, and set aside. Mix the sliced sausages into the sauce.
  • Grease a large, deep, rectangular oven-proof dish with olive oil. Line the bottom and sides of the dish with aubergine slices. Spoon the tomato sauce and sausage mixture into the dish. Place a top layer of aubergine slices onto the sausage and tomato sauce layer.
  • Give the top aubergine layer a liberal but even coating of almond flour. Drizzle over a good quantity of olive oil. Place the dish in the middle of the oven until the top has turned a pleasant, golden colour, and crisped up somewhat, about 40 minutes or so with our oven, but keep a close eye on it after the 20 minute mark.
  • Remove the dish from the oven. Allow to cool a little, then serve.

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