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.

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

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.

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. 

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. 

Serve the merguez sausages over the zaalouk salad.