Roasted Sausage with Aubergine
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you've spent all day cooking. Sausages and aubergine were made for each other, especially when you roast them together with garlic, herbs, and a splash of balsamic vinegar. Aubergine is wonderfully low in calories and packed with fiber, so you get a satisfying meal that's actually quite good for you. Everything goes on one pan, which means minimal cleanup and maximum flavor as all those ingredients mingle and caramelize together in the oven. It's simple, delicious, and feels special enough to serve to guests.
Ella x
Ingredients
- 8italian sausages(about 500g, pork or chicken)
- 2 mediumaubergine(cut into 2cm cubes)
- 1 largered onion(cut into wedges)
- 6garlic cloves(minced)
- 4 tablespoonsolive oil
- 3 tablespoonsbalsamic vinegar
- 2 sprigsfresh thyme
- 1 sprigfresh rosemary
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 200 gramscherry tomatoes(halved)
- 10 leavesfresh basil(torn, for garnish)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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