Chakchouka — spicy aubergine salad

Thala spicy chakchouka follows the cannery's aubergine salad recipe with chilli added. The aubergines are grilled over a wood fire in the village of Thala Bouzrou, Kabylia, then prepared by hand by the women of the village. The result is a soft, smoky salad with clear heat that still lets the vegetable come through. No additives, no preservatives.

At home it is a mezze dish served cold or warm, with bread, as a starter or alongside grilled meat, merguez and fish. It also lifts a sandwich or a plate of couscous. Shoppers who like heat pick it over the mild version; stocking both covers the whole customer base.

Why list it

• The natural partner of the sweet chakchouka: the two references sell as a pair.
• An artisanal Algerian product, wood-fire cooked, that stands apart from standard preserves.
• Clear glass jar: customers see the product before they buy.
• Target: North African communities and lovers of spicy Mediterranean food.
• Stronger rotation during Ramadan and in summer.

Serving tips

Serve at room temperature with kesra, or heat it for a few minutes in a pan with eggs for a quick shakshuka. On the shelf, group it with the other Thala spreads, Berber harissa and flatbreads. Once opened, keep the jar refrigerated.