Modified The Chubby Vegetarian | Serves: 6 sausages | Time: ~30 + overnight marinating
1/4 cup olive oil 3 short #eggplants (peeled and cut in half longways) 1 tsp ground fennel 1 tsp red pepper flakes 1 tsp rubbed sage 1 tsp Italian seasoning 2 tsp kosher salt 1/2 tsp cracked black pepper 1/2 tsp onion powder 1/2 tsp garlic powder (I used minced) 6 Chicago style rolls deli mustard
2 tbsp canola oil 1 medium potato (peeled, diced) 1 onion (peeled, diced) 1 green pepper (diced) 1 tbsp tomato paste Kosher salt and cracked black pepper (to taste)
This recipe might be by the Chubby Vegetarian, but according to Organic Facts, eggplants contain a minimal amount of fat or cholesterol and are extremely filling. They can help aid in weight loss and the battle against obesity.
Into a large bowl, pour olive oil over the peeled eggplants and rub it in so that all of the oil is absorbed. In a small bowl make a spice mixture using the fennel, red pepper flakes, sage, #Italian seasoning, salt, pepper, onion powder, and garlic. Generously rub each eggplant with the spice mixture. You should use all of the spice mixture. Place eggplants in a plastic bag in the refrigerator to marinate for at least an hour or overnight.
Cook eggplants right on the grill a few minutes on each side. Just make sure they're cooked all the way through.
In a large frying pan over medium-high heat, add the oil and wait for it to shimmer. Carefully add the potato, onion, and green pepper in a single layer. Allow mixture to cook undisturbed for about 3 minutes or until nicely browned. Toss in the tomato paste and cook until potatoes are tender, for about another 3 minutes. Remove from heat, season with salt and pepper, cover, and set aside.
What I ate and drank today (6/14/2018)
60 oz of Water
2 bowls of Life cereal with almond milk
Eggplant sausage with potato topping
Crackers and chips
Too many adult beverages