Orange-Glazed Fennel with Salsiccia Piccante by Tanerxaydin

Ingredients

• 1 large eggplant (eggplant), halved lengthwise
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, divided
• 1/2 cup (120g) ricotta cheese
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 2 medium fennel bulbs, trimmed and sliced 1/2-inch thick
• 1 orange, zested and juiced
• 200g (7 oz) salsiccia piccante (spicy italian sausage), casing removed
• 1 (400g/15 oz) can chickpeas, rinsed and drained
• 1 tbsp harissa paste
• 2 tbsp fresh parsley or mint, chopped (for garnish)

Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Score the cut side of the aubergine halves, brush with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/8 tsp pepper. Place cut-side down on the baking sheet and roast for 25-30 minutes, or until very tender and slightly charred.
2. Once the aubergine is cool enough to handle, scoop the flesh into a food processor. Add the ricotta, minced garlic, lemon juice, 1 tbsp olive oil, remaining 1/4 tsp salt, and 1/8 tsp pepper. Process until smooth and creamy. Set aside.
3. While the aubergine roasts, prepare the fennel. In a bowl, toss the sliced fennel with 1 tbsp olive oil, the orange zest, and half of the orange juice. Season with a pinch of salt and pepper. Spread the fennel in a single layer on a separate baking sheet
4. Roast the fennel for 20-25 minutes, flipping halfway, until tender and lightly caramelized. In the last 5 minutes of roasting, drizzle with the remaining orange juice for a glaze.
5. In a large skillet over medium-high heat, crumble the salsiccia piccante and cook for 8-10 minutes, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.
6. In a small bowl, combine the drained chickpeas with the harissa paste and a drizzle of olive oil. Stir to coat. You can warm them briefly in the same skillet after removing the sausage, or serve at room temperature.
7. To assemble, spread a generous layer of the smoked aubergine cream on serving plates. Arrange the orange-glazed fennel, cooked salsiccia, and harissa-spiced chickpeas on top. Garnish with fresh chopped parsley or mint before serving.