BBQ RECIPE - GRILLED MERGUEZ

INGREDIENTS 4 PERS

• merguez Dierendonck
• 4 aubergines
• 500g bulgur
• 1 l chicken stock
• 1 packet of dill
• 1 packet of thyme 
• 1 shallot
• 1 fennel
• 1 tbsp mustard
• 2 tbsp mayonnaise 
• butter
• 1 lemon
• olive oil 
• salt 

PREPARATION

Cut the aubergines in half, make some notches in them sprinkle with olive oil and coarse salt. Grill the aubergine at 180°C for 30 minutes. Remove the pulp from the aubergine and coarsely chop it. Sauté a shallot with fresh thyme and the bulgur. Pour the chicken stock warm onto the bulgur and reduce gently. Once reduced: finish with some butter and mix in the aubergine pulp. Mix the finely chopped fennel with dill, a tablespoon of mustard, 2 tablespoons of mayonnaise and juice of 1 lemon 

DRESSING

Top the bulgur with the merguez and fennel remoulade