Merguez-Spiced Pork and Aubergine Casserole Introduction

Mac

Servings

4

Prep Time

10 minutes

Cook Time

40 minutes

Cuisine

North Africa

Embark on a flavourful journey with this hearty Merguez-Spiced Pork and Aubergine Casserole. This dish marries the robust flavours of North African cuisine with the comforting appeal of a British casserole, creating a perfect fusion that's both nourishing and delightful.

Merguez-Spiced Pork and Aubergine Casserole Introduction

Ingredients

  • 500g lean pork mince
  • 2 tsp Merguez Spice Blend No.8
  • 1 large onion, diced (about 200g)
  • 2 carrots, chopped (about 200g)
  • 2 courgettes, sliced (about 300g)
  • 1 medium aubergine, diced (about 200g)
  • 400g tin of chopped tomatoes
  • 400g tin of chickpeas, drained and rinsed
  • 500ml low-sodium chicken stock
  • 2 tbsp olive oil
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 180°C (160°C fan/gas mark 4).

  2. In a large bowl, mix the pork mince with1 teaspoon of the Merguez Spice Blend. Set aside.

  3. Heat one tablespoon of olive oil in a large, oven-safe casserole dish over medium heat. Add the seasoned pork mince and cook for 5-7 minutes until browned. Remove from the dish and set aside.

  4. In the same dish, heat the remaining olive oil. Add the onion, carrots, and aubergine. Sauté for 5 minutes until the vegetables start to soften.

  5. Add the remaining Merguez Spice Blend and cook for another minute until fragrant.

  6. Return the pork to the dish, then add the courgettes, chopped tomatoes, chickpeas, and chicken stock. Stir well to combine.

  7. Bring the mixture to a simmer, then transfer the casserole dish to the preheated oven.

  8. Bake for 25-30 minutes until the vegetables are tender and the sauce has thickened slightly.

  9. Season with salt and pepper to taste, Garnish with fresh coriander if desired, and serve.

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