Created by ForeverMama on July 5, 2019
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.