Aubergine with Chermoula

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Posted on November 21, 2012
This is another Ottolenghi recipe that is healthy, tasty and very easy to make. The spicy chermoula sauce works brilliantly with aubergine but is equally good with other feisty vegetables (squash, courgette, pumpkin etc) and also with grilled white fish or chicken. Am guessing that its uses are much more far flung than that, but this is a great Chermoula start!

Ingredients

  • Aubergines
  • 2 Crushed Garlic Cloves
  • 2 Tsp Ground Cumin
  • 2 Tsp Ground Coriander
  • 1 Tsp Chilli Flakes
  • 1 Tsp Paprika
  • 2 Tbsp Chopped Preserved Lemon Skin
  • 100ml or so Olive Oil
  • Pine Nuts for roasting on top

Pre-heat the oven to 180˚c

Halve the Aubergines and score each half two ways (so you have a pattern of squares on the flesh, but not going through the skin the other side).  Lay them on a baking tray lined with greaseproof paper and drizzle with a little Olive Oil.  Give them 40 minutes or until they are cooked and starting to colour nicely

Meanwhile, to make your Chermoula, mix all your other ingredients together with 100 ml (maybe a little more) Extra Virgin Olive Oil

Spoon and spread some Chermoula over your Aubergines before giving them another 10 minutes or so in the oven.  You can add some Pine Nuts to the top before you roast them again

When cooked, the Aubergines will be squashy, with some delicious charred bits and topped with spicy Chermoula and Pine Nuts.  A dollop of Greek Yoghurt (as always) and some Bulgur Wheat with Olives and Lemon will turn this in to a total feast

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