Bangers Ganoush

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This is our take on a popular Levantine dish called “Baba Ganoush”.
I was having a  meal  from the larder day  today. Which means you have to come up with a meal with the ingredients available at home. You are not allowed to go to the shop for any additional foods. Thats the rule. This is why it pays to have a semi-well stocked larder. Ask yourself this, ” If I was snowed in tomorrow, could I cook a nourishing meal with what was at home? ” Most, I feel could do this. Even if it was our Ultimate Beans on Toast.
In my fridge I had an aubergine, past its best and some little bell peppers also looking for a little T.L.C. So I defrosted some shop bought butcher style sausages from our freezer and decided a version of bangers and mash was the meal from the larder today.

The Ingredients:

1 aubergine
1 packet of butcher style sausage
4 small pepper
5 large potatoes
1 onion
Gravy granules
Oil for cooking
2 tablespoons of houmous (optional)
Honey
Salt and pepper
Butter
Milk

The Make:
Slice aubergine and peppers in half drizzle with oil. Season and grill them for 30 mins. Remove aubergine skin and place flesh and peppers in to a food processor. Pour in a tablespoon of oil and houmous. Blend until smooth. This dip you have now is pretty much Baba Ganoush. This is usually served with pitta for dipping.
So next you drizzle the sausages with honey and grill for 30 mins. Peel and steam the potatoes and then mash adding the butter and milk. Now fold in the Baba Ganoush mix. Finely chop the onion and fry it with a little butter until golden. Now add gravy granules and boiling water. Stir until thick. Serve mash on a plate, stick in the sausages and pour over the gravy.

Enjoy.

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