Ingredients

The following ingredients have 4 Servings
  • 3/4 tsp ground cumin
  • 1/2 tsp fennel seeds
  • 3/4 tsp coriander powder (or a combination of 1/2 tsp coriander seeds and 1/2 tsp coriander powder)
  • 1/2 tsp black pepper corns (or use 1/3 tsp ground)
  • 1 1/2 tsp paprika (sweet paprika or a combination of sweet and smoked)
  • 1/3 tsp ground cinnamon
  • dash of cayenne (optional , dash of cardamom (optional))
  • 2 tsp oil
  • 6 to 8 small eggplants cubed (or 2 medium long)
  • 2 small potatoes (, cubed small)
  • 1/2 tsp salt
  • 2 tsp merguez blend ((above))
  • 1 15 oz can chickpeas (drained or 1.25 cups cooked)
  • 4 cloves of garlic (minced)
  • 1/2 tsp garlic powder
  • 2 tsp merguez blend ((above))
  • 1/4 tsp salt
  • lemon juice (, chopped tomato or cucumber, greens to serve)
  • tahini sauce
  • or garlic sauce (to dress)

Instruction

  • Add everything under Merguez seasoning in a blender or grinder and grind to a powder and set aside.
  • Add oil to a baking dish and place in the oven at 400 degrees for 10 minutes.
  • Cube the eggplants and potatoes and add to a bowl. Add the salt, 2 tsp merguez and mix well.
  • Remove pan and carefully (using gloves), add the spiced eggplant and potatoes and move around to spread evenly. They will sizzle. Spray some oil on top. Place the dish in the oven and Bake for 30 minutes.
  • Then remove the pan from the oven, mix in the chickpeas, garlic and rest of the spice mix and some salt and a dash of lemon juice. Mix well to distribute.
  • Place back in the oven and Bake for 15 to 20 minutes. Taste carefully and adjust salt heat and flavor. Add more of the spices like cumin, cinnamon and paprika if needed or some zatar.
  • Serve over greens, or make wraps with tahini dressing and hummus or serve with garlic sauce. Garnish with fresh parsley. Add some warm pita bread to the bowl if you wish.