The eggplant jam is a show stealer! Dinner was running late so I didn't bother to skin the tomatoes,I also served it warm rather than room temperature. Fantastic! I'll make it for company next time.
Merguez with Chickpea Purée and Eggplant Jam
Merguez, an aromatic North African sausage, makes a delicious change from the plain old hot dog--especially when you add these sides. The pleasantly bitter dandelion greens cut the fat of the sausage. Suzanne Goin, chef and co-owner of four Los Angeles restaurants--Lucques, A.O.C., Tavern, and the Larder at Maple Drive--created this recipe for an outdoor feast celebrating the 10th anniversary of A.O.C.
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- Calories: 330
- Calories from fat: 57%
- Protein: 30g
- Fat: 21g
- Saturated fat: 0.0g
- Carbohydrate: 5.5g
- Fiber: 2.7g
- Sodium: 914mg
- Cholesterol: 105mg
- 2 pounds merguez, preferably in 6 individual coils*
- 10 to 15 dandelion greens or large arugula leaves
- Chickpea Purée
- Eggplant Jam
- 1. Skewer sausages if using coils. Heat a grill to medium-low (300° to 350°) and cook sausages, turning as needed, until evenly browned outside and cooked all the way through, about 15 minutes.
- 2. Rinse dandelion greens. Arrange on a large platter with grilled sausage. Serve with purée and jam.
- *Find merguez at butcher shops. If you can't find coiled sausages, buy the individual links, planning on 5 oz. per person.
- Note: Nutritional analysis is per 5 oz. Merguez.
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