Banting Lamb sausage bake with tomatoes, brinjals and courgettes, herbs and topped with fried eggs
1 large brinjal chopped
200g courgettes chopped into 1cm pieces
½ cup mixed herbs (basil, rosemary, thyme and Italian parcel)
2 garlic cloves minced
6 Braeside lamb sausages (we use merguez)
½ cup olive oil
¼ cup balsamic vinegar
Type of dish
Oven bakes
Cooking appliance
Oven
Type of ingredient
Meat
Vegetables
PreparationPreheat oven to 200C
Place vegetables into a mixing bowl and mix in the garlic, herbs and half the olive oil
Place vegetables into a tight fitting casserole dish (in a single layer if possible)
Place the lamb sausages snugly into the vegetable mix and pour over the olive oil and balsamic vinegar.
Season well and place into the oven for 20 minutes then turn the sausages and cook for another 13minutes if using the eggs (if not leave it for the full 20 minutes to finish).
If using the eggs, remove the casserole dish and carefully place the eggs into the casserole dish amongst the sausages and vegetables.
Cook for a further 7 to 10 minutes depending how you like you eggs done
Remove and let cool – a meal in one dish!
Place vegetables into a mixing bowl and mix in the garlic, herbs and half the olive oil
Place vegetables into a tight fitting casserole dish (in a single layer if possible)
Place the lamb sausages snugly into the vegetable mix and pour over the olive oil and balsamic vinegar.
Season well and place into the oven for 20 minutes then turn the sausages and cook for another 13minutes if using the eggs (if not leave it for the full 20 minutes to finish).
If using the eggs, remove the casserole dish and carefully place the eggs into the casserole dish amongst the sausages and vegetables.
Cook for a further 7 to 10 minutes depending how you like you eggs done
Remove and let cool – a meal in one dish!