Roasted Eggplant with Kale and Deer Sausage

Serving Size 1 cup
Servings Per Container 4

Nutrients Per Serving
Kalories 200
Fat
9g
Protein
19g
Carbs
11g
Fiber
2g
Sugars
2g

I love eggplant wholeheartedly at it does not appear to love me back, since it refuses to look pretty for the camera.

I love eggplant wholeheartedly at it does not appear to love me back, since it refuses to look pretty for the camera.

If I had a nickle for every time I started a recipe with “roasted eggplant…” I’d be…

wealthy enough to afford more eggplant. Point is, I love the stuff. It’s still winter squash season, and I have NOT given up on my second love; however, when a wonderfully kind gentleman brings you a 5 lb bag of eggplant, you squeal like a pig.  Then promptly run home to cook eggplant. Eggplant will always have a special place in my heart, because, unlike winter squash, you don’t have to peel it before you cook it. Which means no bloody fingers. No time wasted searching for band-aids and settling on a combination of paper towels and electrical tape.

There is no substitute for the adhesion and fashionableness of electrical tape.

There is no substitute for the adhesion and fashionableness of electrical tape.

This recipe is ridiculously easy. I almost wanted to add more steps to liven it up, but I can’t. Those truly are the only steps.

Also, much to my despair, the husband walked over the crockpot and ate half the dish- directly out the crockpot.  I’m amazed he bothered with using silverware.  I’m assuming that means it was edible.  I can’t confirm, however, since he wouldn’t stop eating.

Roasted Eggplant with Kale and Deer Sausage
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 cups eggplant, diced
  2. 1 tbsp Irish butter
  3. 3 tbsp garlic, minced
  4. 1/4 cup onions, diced
  5. 1 cup beef stock
  6. 2 cups kale, chopped
  7. 1 stalk green onion
  8. 8 oz deer sausage, sliced
Instructions
  1. 1. Roast eggplant with butter and garlic.*
  2. 2. Add beef stock, kale, green onion, and deer sausage; cook until sausage is fully cooked.
Notes
  1. *Use any method desired to roast eggplant. On this particular occasion, I had no desire to wash additional dishes so I utilized my crockpot to roast the eggplant. I simply added the butter, garlic, and eggplant; set the crockpot on HIGH; and mixed up the crockpot contents every 10 minutes or so, until all the eggplant bits had darkened.
  2. Serving Size 1 cup | 200 kcals
  3. 19g PRO | 9g Fat | 11g Carbs | 2g Fiber | 2g Sugar
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