Roasted Eggplant with Chermoula

 

Nothing beats deliciously roasted eggplant and this fresh herb packed chermoula spooned over the top. The chermoula recipe makes extra and can be stored in the fridge for up to 5 days. It tastes wonderful over grilled fish, prawns or chicken.

INGREDIENTS:

  • X2 medium eggplants

  • Olive oil for cooking

  • Sea salt

For the chermoula: 

  • 1 1/2 tsp coriander seeds

  • 1 tsp cumin seeds

  • 1 garlic clove minced

  • 1 tsp sweet smoked paprika

  • 1 cup fresh parsley finely chopped

  • 1 cup fresh coriander finely chopped

  • 1/3 cup fresh mint finely chopped

  • 2 wedges Preserved lemon or l tsp lemon zest plus 2 tbsp lemon juice

  • 3/4 cup Olive oil

  • 2 tbsp sherry wine vinegar

  • Pinch salt and pepper

 

METHOD:

  • To make the chermoula combine the coriander and cumin seeds into a fry pan and dry roast them on medium heat for a few minutes or until the seeds start to pop and become fragrant. Remove them from the heat before they start to burn. Allow too cool down slightly before adding the spices to a mortar and pestle, and pound down to a powder.

  • Combine the spice mix, minced garlic, paprika, olive oil, sherry wine vinegar and a good pinch of salt and pepper. Stir to combine well before adding the finely chopped fresh herbs, stir to combine and set aside.

  • Pre heat the oven to 180°.

  • Slice the eggplants in half, score in a cross pattern (2cm apart) across the face of the eggplant halves. Brush with olive oil and a sprinkle of sea salt and place face down on a medium to hot fry pan, pressing gently. Sear the eggplant until it starts to brown (5-8 minutes).

  • Transfer the eggplant to a baking dish with the face side facing up. Brush over with a little more olive oil and bake for 35-40 minutes.

  • Serve hot from oven with a good tbsp size spoonful of the chermoula drizzled over the top.

 

N.B: The chermoula tastes wonderful the next day when all of the flavours soak in. It also tastes just as good made before serving. Store the left over in a sealed jar in the fridge.

Prep time: 10 minutes

Cook time: 35-40 minutes

Serve: 2 (depending eggplant size)

Recipe and photography by Bonnie Coumbe. Visit her site here & Instagram here.