Stewed Cauliflower with Eggplants and Sausages
An easy-to-prepare and very appetizing recipe. I recommend using high-quality sausages; I used hunting sausages to give the dish a magnificent aroma. This amount of ingredients is calculated for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- cauliflower 500 g
- eggplants 300 g
- sausages 200 g
- carrot 150 g
- onion 150 g
- greens to taste
- vegetable oil
- salt
- pepper
Instructions
Step 1 of 13
Separate the cauliflower into florets.
Step 2 of 13
Boil the cauliflower until done (the process takes 10–15 minutes after boiling).
Step 3 of 13
Finely chop the onion.
Step 4 of 13
Grate the carrot on a medium grater.
Step 5 of 13
Cut the eggplants into cubes. In case of bitterness, they should be salted and left for 30 minutes, then rinsed in cold water.
Step 6 of 13
Slice the sausages into rounds.
Step 7 of 13
Finely chop the greens.
Step 8 of 13
Sauté the onion in vegetable oil.
Step 9 of 13
Add the carrot and sauté slightly.
Step 10 of 13
Add the eggplants. Fry for 7–10 minutes.
Step 11 of 13
Add the sausages, salt and pepper.
Step 12 of 13
Then add the cauliflower (after draining the water). Stew for 3–4 minutes.
Step 13 of 13
Sprinkle the finished dish with greens.