Chargrilled aubergines with chermoula

Chermoula is a spicy Arabic recipe involving harissa, saffron, paprika, lemon and mint.

Ingredients of Chargrilled aubergines with chermoula

  • 3 large (about 1kg) aubergines
  • About 100ml olive oil

For the chermoula

  • 3 garlic cloves, roughly chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1½ tsp sweet paprika
  • Good pinch of saffron strands
  • 2 tsp harissa paste
  • 1 tbsp lemon juice
  • 20g fresh coriander leaves, plus extra to garnish
  • 20g fresh mint leaves
  • 120ml extra-virgin olive oil

Also Read: Classic Cottage Pie

Method of Chargrilled aubergines with chermoula

  1. Cut the aubergines lengthwise into 1 cm thick slices. Sprinkle with salt, place in a colander and set aside to drain for 40 minutes.
  2. Meanwhile, make the chermoula. Put the garlic, spices, harissa, lemon juice, herbs and 4 tablespoons of oil in a food processor with a pinch of salt.
  3. Mix with a paste and stir in enough remaining oil to make a sauce. Preheat the oven to 110 ° C / fan 90 ° C / gas ¼.
  4. Pat the eggplants dry with paper towels. In batches, brush with oil and cook on the barbecue over medium heat for 5-6 minutes on each side, until golden.
  5. Keep warm in the oven while the remaining slices cook.
  6. Place the eggplant slices on a serving platter, drizzle with chermoula and sprinkle with cilantro leaves for garnish.

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