Merguez Sausages with Zaalouk

Roasted Eggplant Salad

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Instructions

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1 Roast eggplants

Preheat the oven to 220°C/200°C fan. Using a sharp knife, cut a number of slits into the whole eggplants. Place the whole eggplants onto a lined baking tray. Roast for 30 min.

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2 Prep vegetables

Meanwhile, chop the tomatoes roughly. Peel and crush the garlic.

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3 Stew vegetables

Heat a drizzle of oil in a pan over a medium heat. Add the tomatoes, garlic, cumin powder, paprika powder, chilli flakes (spicy!), black pepper and salt. Cook until all the moisture has evaporated.

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4 Finish zaalouk

Once the eggplants are ready, set them aside to cool. Once cooled, peel the eggplants and discard their skins. Chop the softened flesh finely and add it to the pan. Add the remaining olive oil, white Balsamic vinegar, sugar and chopped fresh parsley and coriander. Simmer over a low heat for 8-10 min. 

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5 Fry sausages

Meanwhile, heat another pan over a medium-high heat with a drizzle of oil. Fry the merguez sausages (don't poke holes in them) for 5-7 min or until cooked through and nicely browned on the surface. 

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6 Serve

Serve the merguez sausages over the zaalouk salad.

Tips for fussy eaters

Blend some of the zaalouk until smooth and add a dash of cream. Serve as a pasta sauce with a few sausage pieces on the side.

Pro tip

Zaalouk is perfect for prepping ahead. Time permitting, it can be stewed for longer (step 4).

This eggplant and tomato salad is a Moroccan classic. It can be served cold as well as hot.

Cooking Time: 45 min

Cals 723 · Prot 45 · Carbs 36 · Fat 42

Dairy-Free

Ingredients

Number of people

Sausage

Merguez sausage 400 Grams

Zaalouk

Eggplant 2 Pieces
Tomatoes 3 Pieces
Garlic cloves 4 Pieces
Olive oil 3 Tbsp
Cumin powder 2 Grams
Paprika powder 2 Grams
Chilli flakes 2 Grams
Black pepper 0.5 Tsp
Salt 0.5 Tsp
White balsamic vinegar 15 ML
Brown sugar 5 Grams
Fresh parsley 15 Grams
Fresh coriander 15 Grams

This eggplant and tomato salad is a Moroccan classic. It can be served cold as well as hot.

Cooking Time: 45 min

Cals 723 · Prot 45 · Carbs 36 · Fat 42

Dairy-Free

Instructions

photo

1 Roast eggplants

Preheat the oven to 220°C/200°C fan. Using a sharp knife, cut a number of slits into the whole eggplants. Place the whole eggplants onto a lined baking tray. Roast for 30 min.

photo

2 Prep vegetables

Meanwhile, chop the tomatoes roughly. Peel and crush the garlic.

photo

3 Stew vegetables

Heat a drizzle of oil in a pan over a medium heat. Add the tomatoes, garlic, cumin powder, paprika powder, chilli flakes (spicy!), black pepper and salt. Cook until all the moisture has evaporated.

photo

4 Finish zaalouk

Once the eggplants are ready, set them aside to cool. Once cooled, peel the eggplants and discard their skins. Chop the softened flesh finely and add it to the pan. Add the remaining olive oil, white Balsamic vinegar, sugar and chopped fresh parsley and coriander. Simmer over a low heat for 8-10 min. 

photo

5 Fry sausages

Meanwhile, heat another pan over a medium-high heat with a drizzle of oil. Fry the merguez sausages (don't poke holes in them) for 5-7 min or until cooked through and nicely browned on the surface. 

photo

6 Serve

Serve the merguez sausages over the zaalouk salad.

Tips for fussy eaters

Blend some of the zaalouk until smooth and add a dash of cream. Serve as a pasta sauce with a few sausage pieces on the side.

Pro tip

Zaalouk is perfect for prepping ahead. Time permitting, it can be stewed for longer (step 4).

Ingredients

Number of people

Sausage

Merguez sausage 400 Grams

Zaalouk

Eggplant 2 Pieces
Tomatoes 3 Pieces
Garlic cloves 4 Pieces
Olive oil 3 Tbsp
Cumin powder 2 Grams
Paprika powder 2 Grams
Chilli flakes 2 Grams
Black pepper 0.5 Tsp
Salt 0.5 Tsp
White balsamic vinegar 15 ML
Brown sugar 5 Grams
Fresh parsley 15 Grams
Fresh coriander 15 Grams
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