May 18, 2011
Eggplant and sausage mash
My flights have been booked! I really can't wait to go and booking my flights just made my trip to the USA come even closer. Of course I was kind of late in realising it would be convenient to have a debit card (for hotel reservations, car rental, etc) so I filled out an application form and I guess I will have to wait a little while longer before I can book a car and hotels. Although for some of those you don't need a creditcard or you can pay right away, I'll find out soon enough.
My dad's colleague lent me 2 really good travel books about the USA; Guide to Scenic Highways and Byways, and Guide to the State Parks of the United States, both by National Geographic. They already caused me to change the route I'd planned a little.
I've also started looking for places to eat, places to work out (CrossFit gyms!) and I'm 100% sure I'm going to enjoy myself over there. Plus, there are some great hiking and sightseeing opportunities along the road, especially in the National Parks and State Parks.
For dinner was this eggplant and sausage mash. Yum!
Eggplant and sausage mash (serves 2)
- 1 small celeriac, diced
- 1 red onion, chopped
- 300g sausages, chopped
- 1 eggplant, diced
- black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp fresh thyme
- 2 tsp coconut oil
1. Boil some water in a steamer, and steam the diced celeriac for approx. 15 minutes until soft.
2. In the mean time, heat coconut oil in a skillet and fry onion until soft, then add sausages and fry until golden brown and cooked.
3. Add eggplant and spices and sautee for approx. 3-5 minutes until the eggplant is fork tender. Remove from heat.
4. When the celeriac is done, puree with a hand blender and stir into the eggplant and sausage mixture. Mix well.
5. Serve hot and enjoy!