Merguez Sausage and Eggplant Kebabs with Pomegranate Dressing
Photography Aaron McLean.
Serves: 4
INGREDIENTS
3 long Asian eggplants
Sausages
500 grams lamb mince
1/2 cup soft fresh breadcrumbs
1/4 cup milk
1/4 cup grated red onion
2 cloves garlic, crushed
1 tablespoon each ground cumin and coriander
1-2 tablespoons harissa or to taste
2 tablespoons finely chopped flat-leaf parsley
Pomegranate dressing
3 tablespoons pomegranate molasses
1 tablespoon lemon juice
4 tablespoons olive oil
sea salt and freshly ground pepper
Tahini sauce
150 ml plain yoghurt
2 tablespoons tahini
1 clove garlic, crushed
2 tablespoons lemon juice
sea salt and freshly ground pepper
To finish
1 large red onion, thinly sliced
juice of 1 lemon
fresh mint
8 long metal skewers
METHOD
Sausages: Combine the breadcrumbs and milk in a large bowl and leave for 5 minutes. Add the remaining ingredients and gently but thoroughly mix together. Over mixing will make them tough. Divide the mixture into 24 even portions and roll into balls.
Trim the ends off the eggplants and cut into rounds the same thickness as the meat. Thread a piece of eggplant, through the skin, onto each skewer. Follow with a portion of lamb. Repeat so there are 3 portions of each on every skewer. Cover and refrigerate if not using immediately.
Dressing: Whisk the ingredients together and season.
Tahini sauce: Whisk the ingredients together, season and refrigerate until ready to serve.
Combine the onions and lemon juice in a bowl and leave for 15 minutes. This lightly pickles the onions. Drain and squeeze out the lemon juice.
To cook: Brush the kebabs with olive oil and season. Cook over a medium heat, turning occasionally, until the eggplant is tender and the meat is fully cooked.
Remove to a serving platter and spoon over the pomegranate dressing. Drizzle with some of the tahini sauce and scatter over the onions and mint. Serve with warm flatbreads and the remaining tahini sauce. A good quality, purchased tabbouleh is a nice accompaniment.
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126
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