Many of you foodies that follow this site may have been wondering why I seemingly disappeared off the face of the Blogosphere for more than a good five weeks. After all it surely it doesn’t take that long to relaunch a website. Honestly, it does and doesn’t. But during my time away from sports-glutton.com Liz and I also relocated to the the Cowboy State of Wyoming for the summer (yeehaw!) and because of a housing storage in our new city we found ourselves “living off the land” for a good seven days.
Homeless and with time to kill, we squatted camped in Bighorn National Forest and Grand Teton National Park for the week taking the time to work on our culinary skills over the campfire. Of course while camping one is usually forced to make due with the bare necessities when preparing food, scratching together deliciousness from simplicity. The following recipe is one of our great successes in this respect, which was basically a combination of the ingredients on hand.
Now I fully realize that there are some of you out there that have an aversion to eggplant (like myself). But I can assure you that this is one eggplant recipe that you’ll want to experience. The combination of spicy Italian sausage, onions, red peppers, and marinara with the eggplant create what can only be described as a pizza like flavor that keeps you coming back for more.
- Yellow onion (roughly sliced or chopped)
- Spicy Italian Sausage(s) (casing removed)
- Red Bell Pepper (thinly sliced lengthwise)
- Green onions (roughly chopped)
- Olive Oil
- Salt and pepper
- Aluminum foil
Note: Although we prepared the stuffed eggplant over the campfire it could easily be done on the grill or in the oven at 350 degrees.
- Start up your camp fire.
- Slice an eggplant in half, scoop out the veggie’s guts, and place both on large pieces of foil (large enough to fully wrap each half of eggplant in).
- Generously season each half with salt and pepper. Drizzle with olive oil.
- Add a handful of onions to each half.
- Gently stuff each half with the Italian sausage.
- Give the eggplant halves a healthy layer of marinara.
- Cover each eggplant with red pepper slices.
- Completely wrap each half with aluminum foil and place the “eggplant” side down on the grill over the fire (ie direct cooking).
- Using tongs carefully rotate the stuffed eggplants as the foil blackens to cook each side evenly.
- Cooking times will vary depending on the temperature of your fire, grill placement, and weather conditions. However, the eggplants are ready when they have soften to the touch (give each a gentle squeeze). In this case ours took just over 45 minutes.
- Move the stuffed eggplants to the side of the grill and CAREFULLY open up the top of the foil, then return to cooking over direct heat. The goal here is to cook off any excessive amount of water or moisture.
- When you’ve accomplished this, remove the eggplants from the camp fire and garnish with the green onions.
- If desired, plate up the stuffed eggplants and enjoy.
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