I love black eyed peas! Like most of the beans they are so versatile, you don’t have to soak them in water, and you have a nice healthy dish that doesn’t take too much time to be prepared.
So today I have a recipe for black eyed peas in combination with hearty sausage and grilled eggplant. Finish this dish with crumbled feta on top and enjoy!
Ingredients (4 people)
5 tablespoons olive oil
1 onion, chopped
1 clove garlic minced
4 tomatoes chopped
1 fennel chopped add the leaves too
500 g black eyed peas
Salt - Pepper
3-4 Spanish eggplants, sliced, soaked in salt water for 15 minutes, drained and patted dry.
little oil in a cup to brush the eggplant.
3-4 smoked sausages cut into chunks
How to make
Coat a saucepan with the olive oil and place over medium-high heat. Add the onion and fennel, salt and pepper, stir until soften and add garlic. Add the tomatoes and beans. Add water to cover the ingredients and cover with the lid. When it comes to a boil lower heat and simmer until the beans are soft.Add some salt and pepper if needed.
Brush the eggplant slices with some olive oil, season with salt and pepper and grill them using a non-stick frying pan (or grill pan. Set them aside.
In the same pan, add the sausage and stir to cook and golden brown. Remove sausage and transfer in a paper towel.
Serve it by platting a few slices of eggplant in the dish, continue with the beans and then with the sausage. Serve with crumbled Feta cheese and fresh rustic bread.
~ Captain Cook is my Food Blog in Greek :) you can find it here. I had an incident, my pictures were everywhere with different recipes so I had to add a caption...