Eggplant in Chermoula
Chermoula is a pungent Moroccan condiment used to flavor vegetable dishes. It is made from spices commonly found in most pantries, plus fresh garlic, cilantro, mint and lemon juice. It can be used as a marinade either before or after the vegetables are cooked, or as a sauce to serve along with the vegetables.
2 medium eggplants
Salt
Olive oil
Chermoula:
2 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon allspice
1/4 cup lemon juice
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1/2 cup olive oil
Cut eggplant into 1/2-inch-thick slices and sprinkle with salt. Set aside for 30 minutes, then rinse and pat dry. Brush the eggplant slices liberally with olive oil and cook on a preheated grill until golden brown on both sides. Drain on paper towels.
To make Chermoula:
Combine all ingredients. Add eggplant and toss. Cover and refrigerate for 1 hour. Serve at room temperature.
Serves 4.
From “The Essential Vegetarian Cookbook,” Borders Group, Inc., 2005.