Merguez Sausages with Zaalouk

Name: Merguez Sausages with Zaalouk Roasted Eggplant Salad
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Merguez sausage; 2 Pieces of Eggplant; 3 Pieces of Tomatoes; 4 Pieces of Garlic cloves; 3 Tbsp of Olive oil; 2 Grams of Cumin powder; 2 Grams of Paprika powder; 2 Grams of Chilli flakes; 1 Tsp of Black pepper; 1 Tsp of Salt; 15 ML of White balsamic vinegar; 5 Grams of Brown sugar; 15 Grams of Fresh parsley; 15 Grams of Fresh coriander

Roasted Eggplant Salad

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

Cals 740 · Prot 45 · Carbs 41 · Fat 44

Low Carb

45 min

Merguez Sausages with Zaalouk Roasted Eggplant Salad

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

Cals 740 · Prot 45 · Carbs 41 · Fat 44

Low Carb

Ingredients

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 14*

15 ML

Brown sugar

5 Grams

Fresh parsley

15 Grams

Fresh coriander

15 Grams

Allergens

*14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3090 / 740
Fats (g)	43.8
of which saturated (g)	0.1
Carbohydrates (g)	41
of which sugars (g)	23.5
Fibers (g)	15.7
Proteins (g)	45.3
Salt (g)	5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.