Dad's Bratwurst

Ingredients for 4 servings:

• 2 eggplant(s)
• 4 thick carrots
• 1 lemon(s)
• 6 m.-sized potatoes
• 1 pinch(s) of sugar
• 8 m.-large tomato(s)
• 2 cloves garlic
• 2 tsp olive oil, extra virgin
• 1 bunch of chives
• ½ bunch parsley
• 2 sprigs rosemary
• 1 tbsp thyme leaves
• 1 tbsp butter
• 4 sausages, coarse, raw
• 1 pinch(s) of salt and pepper
• 250 g sheep’s cheese
• 1 tbsp mustard, medium hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

a simple oven dish

Wash the eggplants, remove the blossom end and stems, and cut the fruit into approximately 1 cm thick slices. Season with salt and toss in the juice of half a lemon. Finely slice the tomatoes, peel the carrots and cut them diagonally into strips, and cut the unpeeled potatoes into eighths lengthwise. Preheat the oven to 140°C (fan oven). Using kitchen paper, coat the bottom of a roasting pan completely with a little olive oil and cover with half of the tomato slices. Lightly season with salt and pepper, top with roughly torn basil leaves, and the thinly sliced ​​garlic clove. Spread about 3/4 of the feta cheese, roughly crumbled with your fingers, as evenly as possible over the top. Next, add the eggplants, drizzled lightly with olive oil once more, and sprinkled with thin pieces of the remaining half a lemon, very finely chopped rosemary needles, and thyme leaves. Top with the remaining tomato slices, this time seasoned with a pinch of salt, a little pepper, and the thinly chopped chives. Heat some butter with garlic in a small pan, lightly caramelize the carrots with a pinch of sugar, then toss in the parsley. Spread everything evenly over the tomatoes. The carrots shouldn’t become soft; they should still be firm to the bite. Lightly fry the potato wedges in butter for about 5 minutes, then add the rosemary and thyme for another few minutes. Place the potato wedges on top of the carrots and season lightly with salt. Place everything in the oven preheated to 140°C for about 20 minutes. Meanwhile, brush the sausages all over with mustard and arrange them between the potato wedges. Cover the entire pan with aluminum foil for about 10 minutes. Then remove the foil and set the oven to about 220°C (top/bottom heat). Crumble the remaining feta cheese between the sausages and over the potatoes. As soon as the mustard on the sausage turns brown, it needs to be turned over. The dish is ready after about another ten minutes. To prevent the surface from burning, place another sheet of aluminum foil over the pan until the end of the cooking time. This dish goes well with a leaf salad dressed with a classic vinaigrette (vinegar, oil, mustard, salt, sugar, pepper, onion, and herbs such as parsley or dill).