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🍽️ Spicy Merguez Sausages with Fresh Tabouleh and Grilled Eggplant

786 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 500 ml
• gyro seasoning 1 tbsp
• bulgur 250 g
• pomegranate 1 pc
• parsley, fresh 60 g
• mint, fresh 20 g
• baby spinach 60 g
• lemons 1 pc
• eggplants 1 pc
• olive oil 7 tbsp
• salt pinch
• agave syrup 2 tbsp
• pepper, black ground pinch
• merguez sausages 500 g

Instructions

1. 1. Bring broth and one tablespoon of gyro spice mix to a boil in a pot.
2. 2. Stir bulgur into the boiling broth and cook for one more minute.
3. 3. Remove the pot from the heat, cover the bulgur, and let it swell for ten minutes.
4. 4. Fluff the bulgur with a fork and let it cool down completely.
5. 5. Halve the pomegranate and loosen the seeds by gently tapping the outside with a spoon.
6. 6. Remove the white membrane pieces from the pomegranate seeds.
7. 7. Wash the parsley and mint, shake off excess water, and chop the leaves coarsely.
8. 8. Wash the baby spinach and let it drain well.
9. 9. Halve the lemon and squeeze out the juice.
10. 10. Wash the eggplant and cut it into wedges.
11. 11. Drizzle the eggplant wedges with one tablespoon of olive oil and season with salt.
12. 12. Place the bulgur, pomegranate seeds, parsley, mint, and baby spinach into a large bowl.
13. 13. Add six tablespoons of olive oil, two to three tablespoons of lemon juice, and two tablespoons of agave syrup.
14. 14. Season the tabouleh with salt and pepper to taste and mix everything well.
15. 15. Preheat the grill.
16. 16. Grill the merguez sausages and eggplant wedges for about five to six minutes until crispy.
17. 17. Plate the merguez sausages, serve with the tabouleh and grilled eggplant.

Nutrition per serving

• kcal: 786
• Protein: 39 g · Fett/Fat: 42 g · Carbs: 68 g