Sausage, Eggplant and Brussels Sprout Stir-Fry







A recipe allowed in a / / diet.

When you’ve got a hungry mouth to feed, nothing can satisfy it like this Sausage, Eggplant and Brussels Sprout Stir-Fry. Are you hungry too? Just double the quantities. And don’t worry, the cooking time is the same!

Nutritional Chart

Calories: 422 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 32 g
  • 13 g
  • 29 g

Ingredients Needed for Sausage, Eggplant and Brussels Sprout Stir-Fry

1 tablespoon vegetable oil
½ white onion, sliced
1 eggplant, cubed
10 brussels sprouts
2 pork sausages s, sliced
1 tablespoon olive oil
¼ cup red wine vinegar
1 ounce sweet corn, canned
3 grape tomatoes
1 parsley, chopped

How to Make Sausage, Eggplant and Brussels Sprout Stir-Fry

  1. Heat the vegetable oil in a skillet.
  2. Add the onion and cook them until softened and golden.
  3. Throw in the eggplant cubes. Mix and cook until eggplant softens.
  4. Remove the outer layer of the Brussels sprouts. Cut off the brown stubs and slice them in half.
  5. Add the Brussels sprouts in the skillet, then add the sliced sausages.
  6. Drizzle the olive oil and stir well.
  7. Add the red wine vinegar and let the ingredients cook for 2 minutes.
  8. Cut the grape tomatoes into halves and add them to the dish.
  9. Season with salt and pepper, add the parsley, and give it a good stir.
  10. Continue to cook for about 10 minutes, until the Brussels sprouts are cooked through.
  11. Before serving, you can garnish the dish with a bit of feta cheese.

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