Looking to spice things up a little? Give this spicy lamb and eggplant dish a whirl - you won't regret it, I promise.
The recipe is the January issue of Cuisine magazine (bought during my recent NZ trip).
Spicy Sausage with Eggplant, Chickpeas and Spinach
Serves 4
Ingredients
3/4 C canned chickpeas (drained and rinsed)
Olive oil for frying
500g spicy lamb sausage, sliced on diagonal
2 eggplants, cut into large chunks
2 cloves garlic, sliced
2 teaspoons harissa (or more if you like it hot) -- if you don't have harissa use 1teaspoon of lightly crushed cumin seeds and chilli flakes
1 teaspoons coriander seeds, lightly crushes
2 tablespoons tomato paste
1/2 C water
150g baby spinach
2 tablespoons pine nuts, toasted
Method
Brown sausages in a little bit of oil in large saucepan over medium heat and then set aside. Add a little more oil and lightly colour the eggplants in batches - set aside. Cool garlic for about one minute then add harissa and coriander seeds and cook for a further few minutes until fragrant. Add tomato paste and chickpeas, and cook for a further few minutes. Stir in the sausages and eggplant, and then the water. Mix well and cover for 20 minutes.
Stir in spinach and season to taste with salt and pepper, then scatter pine nuts.
Serving options: couscous, rice or crusty bread and a yoghurt dressing (cucumber, yoghurt and coriander)
My notes: I didn't have harissa, so I used the cumin/chilli alternative and added a dollop of sambal (courtesy of Monngang, our guide from our Indonesian adventure - click here) for heat.
The recipe is the January issue of Cuisine magazine (bought during my recent NZ trip).
Spicy Sausage with Eggplant, Chickpeas and Spinach
Serves 4
Ingredients
3/4 C canned chickpeas (drained and rinsed)
Olive oil for frying
500g spicy lamb sausage, sliced on diagonal
2 eggplants, cut into large chunks
2 cloves garlic, sliced
2 teaspoons harissa (or more if you like it hot) -- if you don't have harissa use 1teaspoon of lightly crushed cumin seeds and chilli flakes
1 teaspoons coriander seeds, lightly crushes
2 tablespoons tomato paste
1/2 C water
150g baby spinach
2 tablespoons pine nuts, toasted
Method
Brown sausages in a little bit of oil in large saucepan over medium heat and then set aside. Add a little more oil and lightly colour the eggplants in batches - set aside. Cool garlic for about one minute then add harissa and coriander seeds and cook for a further few minutes until fragrant. Add tomato paste and chickpeas, and cook for a further few minutes. Stir in the sausages and eggplant, and then the water. Mix well and cover for 20 minutes.
Stir in spinach and season to taste with salt and pepper, then scatter pine nuts.
Serving options: couscous, rice or crusty bread and a yoghurt dressing (cucumber, yoghurt and coriander)
My notes: I didn't have harissa, so I used the cumin/chilli alternative and added a dollop of sambal (courtesy of Monngang, our guide from our Indonesian adventure - click here) for heat.
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