Merguez Sausages with Zaalouk
Roasted Eggplant Salad
Instructions
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.
2 Prep vegetables
Meanwhile, chop the tomatoes roughly. Peel and crush the garlic.
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.
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.
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.
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
Sausage
Zaalouk
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
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.
2 Prep vegetables
Meanwhile, chop the tomatoes roughly. Peel and crush the garlic.
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.
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.
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.
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
Sausage
Zaalouk
Making your mouth water?
Hello, flavor! Get all you need to whip up delicious meals right to your door.
Discover Our Boxes
