Recipe Description
CHERMOULA is a marinade often paired with seafood, but it also goes well with vegetables. Add some variety to your recipe book with this Grilled Eggplant with Chermoula dish. This recipe was first published in Flavours magazine.
Related recipes:
- Bean and Lentil Stew.
- Vegetable Rice.
- Crispy Spiced Okra.
- Ratatouille.
- Penne Salad with Roasted Pepper Sauce.
- Gnocchi in Cheese Sauce.
- Falafel with Tahini Yoghurt Dip.
Recipe Ingredient
- 2 - 3 large eggplants
- 1 tbsp salt
- palm oil for brushing
- Chermoula
- 60 g fresh coriander leaves (chopped)
- 60 ml lemon juice
- 4 cloves garlic (minced)
- 4 tbsp palm oil
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 2 tsp smoked paprika
- 1 tsp sugar
- 1/2 tsp chilli flakes
- 1/2 tsp salt
Instructions
- Cut the eggplant into 1 1/2cm thick slices and sprinkle with salt. Leave for 20 minutes, rinse and pat dry. Brush the slices with oil and grill for 6 to 8 minutes, turning once, till browned on both sides.
- Blend chermoula ingredients in a food processor. Drizzle some chermoula over brinjal and serve as a starter or side dish. (Note: Chermoula is also a great dip or marinade for seafood, meat and vegetables.)
