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Sausages with Paprika and Eggplant Vegetables

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Sausages with Paprika and Eggplant Vegetables

The perfect sausages with paprika and eggplant vegetables recipe with a picture and simple step-by-step instructions.

  • 1 Eggplant fresh
  • 2 Red peppers
  • 1 Shallot
  • 1 Clove of garlic
  • 2,5 tbsp Rapeseed oil
  • 4 tbsp Paprika pulp (Ajvar)
  • 75 ml Water
  • Salt and pepper
  • 1 pinch Sugar
  • 300 g Sausages (small)
  1. Clean the eggplant, cut into slices and cut into 2cm pieces. Heat 1 tablespoon of rapeseed oil in a pan and fry the aubergines over medium to high heat.
  2. Clean, quarter and core the peppers and cut into 2cm pieces. Peel the shallot, halve and cut into strips, peel the garlic and cut into large pieces, add the pepper pieces to the pan (add a little rapeseed oil if necessary), and fry for about 4 minutes.
  3. Add shallots and garlic and fry briefly. Add pepper pulp and pour some water, bring to the boil and simmer for 2 minutes. Season the vegetables with salt, pepper and a pinch of sugar.
  4. Heat 1 / 2 tablespoons of rapeseed oil in a pan and fry the sausages all around until golden brown. Arrange sausages with paprika and aubergine vegetables on plates and serve.
Dinner
European
sausages with paprika and eggplant vegetables

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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