Eggplants with Chermoula
Serves: 4
Preparation time: 45 min. (best prepared 1 day in advance)
Chermoula is a fresh and spicy marinade and sauce. Morocco's national sauce imparts a distinctive flavor to fish, meat and vegetables. It appears every town and family has its own special recipe. Chermoula can be made well in advance and kept in the fridge. Using preserved lemons gives this dish the typical Moroccan flavor.
Ingredients:
Eggplants:
- 2 medium eggplants
- coarse salt
- olive oil to brush eggplant slices
- preserved lemons, thinly sliced (optional)
Chermoula:
- 1 bunch of fresh coriander, about 1 cup chopped
- 2 garlic cloves, minced
- 1 tsp sweet paprika
- 1/2 teasp ground chili pepper
- 1 teasp ground cumin
- salt and freshly ground pepper
- juice of 1 lemon
- 1/2 cup extra virgin olive oil
Preparation:
Cut eggplants lengthwise into 1cm (3/8 inch) slices. Sprinkle both sides with coarse salt. Set on kitchen paper for 30 minutes to draw the juices. After 30 minutes, pat them dry and set aside.
Preheat oven to 180°C (350°F).
Brush eggplant slices with olive oil and lay them side by side on a baking sheet. Bake until golden about 25 minutes or until fork tender.
In the meantime prepare the Chermoula sauce. Mix all ingredients and set aside.
When baking time is over, remove eggplants from oven and set aside to cool.
Arrange eggplant slices on a serving plate and drizzle them with Chermoula and top it with preserved lemon slices. Keeping it in the fridge for a day intensives the flavor.
If Chermoula seems to thick, thin it up with a bit olive oil or lemon juice to your liking.
If you decide to use preserved lemons, core and thinly slice them. Serve as an appetizer with a nice Pita bread.