Warm salad with eggplant and sausage

Warm salad with eggplant and sausage

Warm salad with eggplant and sausage


50 g of a semi Cheese Fol Epi
2 large eggplants
2 large handfuls of mushrooms
1 large onion
5 strong plum tomatoes
500g pork sausages or wieners
500 grams of pasta (best short tube – rigatoni, but this salad will suit any short pasta)
4 tbsp balsamic vinegar
8 tbsp olive oil, plus oil for lubrication
salt, freshly ground black pepper

For the filling:

a small bunch of parsley (leaves only)
a small bunch of basil (leaves only)
3 tbsp of “Extra virgin” olive oil
1 tsp cumin


For the marinade, mix in a bowl of balsamic vinegar and olive oil. Eggplant cut into slices a little obliquely 1.5 cm thick. Pour the marinade.

Take a whole, without holes, plastic bag, put it in the eggplant circles with the marinade; Shake the bag and leave to marinate for 1 hour, shaking it every 15 minutes.

Preheat grill to medium temperature (you can use a thick-bottomed pan with fluted or just large frying pan). Remove the eggplant from the marinade, pat dry (keep the marinade).

Mushrooms and onions cut into slices. Tomatoes cut in half lengthwise. Eggplant, mushrooms, onions and tomatoes and season with salt and pepper, brush with oil and cook with sausages or sausages on the grill. When they are ready, 10-15 min., Remove from heat. Cut and mix freely.

While fried vegetables and sausages, make dressing from the remaining marinade, olive oil, chopped parsley, basil, cumin. Cook pasta according to package directions. Fold in a colander. In a saucepan, combine the pasta, roasted vegetables, sausages and refueling.

Add the crumbled cheese, mix, arrange on plates and serve.

Bon Appetit!

Warm salad with eggplant and sausage

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