Roasted Eggplant With Chermoula Sauce

4
Servings
15m
Prep Time
30-35m
Cook Time
45m
Ready In


"Chermoula a Moroccan herb-based sauce found in kitchens and restaurants throughout the country. It combines oil with an acid (lemon juice), garlic, salt, and pepper, and heaps of herbs. Here in this recipe, it adorns roasted eggplant slices. Yum!"

Original recipe yields 4 servings
OK
  • FOR EGGPLANT

Nutritional

  • Serving Size: 1 (144.9 g)
  • Calories 338.5
  • Total Fat - 32.3 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 0 mg
  • Sodium - 600.5 mg
  • Total Carbohydrate - 13 g
  • Dietary Fiber - 4.6 g
  • Sugars - 2.9 g
  • Protein - 4.2 g
  • Calcium - 103.6 mg
  • Iron - 2 mg
  • Vitamin C - 36.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 450°F.

Step 2

Slice stem from eggplant and then cut into 1/2-inch thick rounds. Spread out on a baking sheet (or two) in a single layer. Sprinkle with salt (being careful not to oversalt, or it will make your dish salty), and allow the eggplant to sit for 5-10 minutes. The salt helps reduce the bitterness.

Step 3

Brush eggplant with olive oil. Flip eggplant and brush the second side. Place in oven and bake 30-35 minutes, until eggplant is soft all the way through, and is golden/brown on the edges.

Step 4

While eggplant cooks, combine all ingredients for chermoula in a food processor or blender and pulse until a sauce forms. If your preference is for the sauce to have some texture, don't process all the way until everything is pureed, I personally like some texture. But do whatever is your preference.

Step 5

Serve: place roasted eggplant on a plate, and drizzle with several spoonfuls of chermoula and several spoonfuls of tahini. Eat warm.

Note: you will likely have leftover chermoula, which can be used as a sauce for fish, or grilled meats and vegetables.


Tips & Variations


No special items needed.

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