I mentioned in the Italian
Sausage Spice Mix post that the seasonings were terrific with
eggplant. These hoagies are a great way
to enjoy the eggplant. Eggplant prepared this way is also delicious on pizza.
This is a really
quick meal to put together as the eggplant, peppers, and onions only take 20
minutes in the oven. (If you serve oven-baked French fries with the sandwiches,
as I did, they'll take 30-35 minutes to cook at the same temperature, so start
those first.)
I wanted a tomato-y
condiment with these. I wasn't in the mood for marinara sauce and ketchup
seemed a little pedestrian, so I added some store-bought chili
sauce to the top. I might serve them with marinara next time.
Sausage-Spiced Eggplant Hoagies with Peppers and
Onions
1 large eggplant, about a pound
4 tablespoons olive
oil, divided
4 teaspoons Italian
Sausage Spice Mix
2 green or red bell
peppers
1 medium sweet onion
4 hoagie buns,
lightly toasted if desired
1/2 to 3/4 cup chili
sauce or marinara sauce, plus more for French fries
Preheat oven to 400
F. Oil a large baking sheet. Cut the ends from the eggplant and then cut into
3/4-inch slices. Brush both sides with 2 tablespoons of the olive oil, sprinkle
both sides with the spices, and rub into the surface of the eggplant with your
hands. Transfer to the baking pan. Cut the bell peppers and onion in to
3/4-inch slices and toss with the remaining 2 tablespoons of oil. Transfer to
the baking pan. Bake for 20 minutes or until vegetables are tender, turning
over the eggplant and stirring the peppers and onions after 10 minutes. Cut the
eggplant into 1-inch strips. Distribute
the eggplant, onion, and peppers among the hoagie buns.
Serves 4.
Thanks, Senka, I'll take a look!
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