Moroccan aubergine with chermoula
If you ever thought aubergines were boring then think again!
This flavour- packed Moroccan aubergine dish with chermoula paste, (which can be served cold or at room temperature), is perfect as a light lunch or a mezze dish.
It takes minutes to prepare and can be ready to eat in less than 30 minutes. (Although marinating overnight will intensify the flavour).
Chermoula is a North African spice paste made with fresh coriander, lemon. chillies, cumin (just to name a few) and can be used to marinade both fish and vegetables.
I finished mine off with a little more chillies and a sprinkle of parsley. #4stepsmax
Moroccan aubergine with chermoula
If you ever thought aubergines were boring then think again!
This flavour- packed Moroccan aubergine dish with chermoula paste, (which can be served cold or at room temperature), is perfect as a light lunch or a mezze dish.
It takes minutes to prepare and can be ready to eat in less than 30 minutes. (Although marinating overnight will intensify the flavour).
Chermoula is a North African spice paste made with fresh coriander, lemon. chillies, cumin (just to name a few) and can be used to marinade both fish and vegetables.
I finished mine off with a little more chillies and a sprinkle of parsley. #4stepsmax
Open in Cookpad AppSteps
- 1
Trim the ends off the aubergines and cut into bite-sized chunks.
- 2
Place on a baking sheet and toss in the olive oil.
- 3
Put the aubergine chunks on a baking sheet and cook in a preheated oven 200°C (fan assisted) for 20-25 minutes until soft and lightly browned.
- 4
Allow the aubergines to cool slightly before tossing in the chermoula paste.
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