Merguez-Eggplant Salad with 4-Spice Sauce Recipe

Ingredients:

• 1 lb. Merguez sausage
• 1 large eggplant, chopped into 1-inch cubes
• 1 large red onion, chopped
• 2 garlic cloves, minced
• 2 tbsp. olive oil
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. smoked paprika
• 1/2 tsp. ground cinnamon
• 1/4 cup pomegranate molasses
• 1/4 cup chopped fresh parsley
• 1 tbsp. fresh lemon juice
• Salt and black pepper

Instructions:

1. Preheat the oven to 400°F.
2. Place the eggplant and red onion in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and black pepper. Toss to coat.
3. Arrange the eggplant and onion in a single layer on a baking sheet. Roast for 25-30 minutes, until the eggplant is tender and lightly browned.
4. While the eggplant and onion are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the Merguez sausage and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
5. In a small bowl, combine the ground cumin, coriander, smoked paprika, and cinnamon.
6. Add the garlic to the skillet with the Merguez sausage and cook for 1-2 minutes, until fragrant. Add the spice mixture and stir to combine.
7. Add the pomegranate molasses to the skillet and stir to coat the sausage. Remove from heat.
8. In a separate small bowl, whisk together the parsley and lemon juice. Season with salt and black pepper to taste.
9. In a large serving bowl, combine the roasted eggplant and onion with the Merguez sausage mixture. Drizzle with the parsley-lemon juice mixture and toss to combine.
10. Serve warm or at room temperature.

Verdict:

This Merguez-Eggplant Salad with 4-Spice Sauce recipe is a delicious and hearty meal, perfect for any occasion. The smoky and spicy Merguez sausage pairs perfectly with the tender roasted eggplant and sweet red onion, all tossed in a tangy and flavorful 4-spice sauce. It’s an easy but impressive dish that’s sure to become a crowd favorite.

Serving Suggestions:

This salad can be served as a side dish or main course, depending on your appetite. It’s great on its own, with a side of rice or quinoa, or served with a crusty bread to help soak up the flavorful sauce. A crisp white wine or light beer would also complement this dish nicely. Enjoy!