Eggplant, Shrimp and Chorizo Salad with Preserved Lemon Dressing

• eggplants↗2

  sliced into 1 cm rounds

• olive oil↗6 tbsp

  plus a little more for the shrimp

• fresh shrimp↗140 g

  peeled

• chorizo (smoked Spanish sausage)↗140 g

  sliced into 1.5–2 cm thick slices

• canned chickpeas↗400 g

  drain liquid and rinse

• red onion↗½

  thinly sliced

• young spinach↗100 g
• parsley↗велика жменя

  chopped

• garlic↗½

  minced

• olive oil↗2 tbsp
• juice and zest of 1 lemon
• ground cumin↗¼ tsp
• pure honey↗2 tsp
• small preserved lemons↗2

  pulp removed, peel thinly sliced

Step-by-step instructions

1. 1

   Heat a grill pan over medium heat. Brush the eggplant rounds with olive oil, sprinkle with salt and spices, and grill on both sides until they become tender and slightly charred. Cook in batches, and place the cooked pieces in a warm spot. (See grilling tips below.)

2. 2

   While the eggplants are cooking, prepare the dressing. Mince the garlic with a pinch of salt into a paste. Gradually whisk in the olive oil and lemon juice, then add the zest, cumin, honey, the thinly sliced preserved lemon peel, and other spices. Mix well.

3. 3

   Clean the grill pan, coat the shrimp with a little oil, season, and sauté 1–2 minutes per side until pink and cooked through. Transfer them to a plate. In the same pan, sauté the chorizo slices for 3–4 minutes per side until the fat renders and the exterior becomes crispy.

4. 4

   In a large bowl combine the chickpeas, thinly sliced red onion, spinach and most of the parsley. Add the eggplants, shrimp and chorizo, drizzle with the prepared dressing and toss gently. Transfer the salad to a serving platter, sprinkle with the remaining parsley and serve immediately.