Roasted Sausage with Aubergine

Instructions

1. 1

   Preheat oven to 200°C. Pat the sausages dry with paper towels and prick them gently with a fork to prevent bursting during cooking.

   Tip: Pricking the sausages helps them cook evenly and prevents them from splitting open.

2. 2

   In a large roasting pan, combine the cubed aubergine, red onion wedges, minced garlic, olive oil, salt, and black pepper. Toss everything together until evenly coated.

   Tip: Cutting the aubergine into uniform pieces ensures they roast at the same rate.

3. 3

   Arrange the sausages on top of the vegetable mixture and scatter the thyme and rosemary sprigs around the pan.

   Tip: Place sausages on top so they brown nicely without getting buried under the vegetables.

4. 4

   Roast in the preheated oven for 25-30 minutes, stirring the vegetables halfway through, until the sausages are golden brown and cooked through, and the aubergine is tender and caramelized.

   Tip: The sausages are ready when they reach an internal temperature of 71°C.

5. 5

   Remove the pan from the oven and add the halved cherry tomatoes, stirring gently to distribute them throughout.

   Tip: Add tomatoes near the end so they warm through without losing their shape.

6. 6

   Drizzle the balsamic vinegar over the entire dish and toss gently to combine.

   Tip: The balsamic adds a sweet-tart note that balances the richness of the sausages.

7. 7

   Remove the herb sprigs and serve the roasted sausage and aubergine hot, garnished with fresh torn basil leaves.

   Tip: Fresh basil adds brightness and aroma to this rustic dish.