Charred Eggplant With Chermoula Recipe

Name: Charred Eggplant With Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons cumin seeds; 1 teaspoon coriander seeds; 1 teaspoon grated lemon rind; 1/2 teaspoon kosher salt; 1/4 teaspoon paprika; 1/8 teaspoon ground red pepper; 2 garlic cloves, coarsely chopped; 1 cup fresh cilantro; 1 cup fresh flat-leaf parsley; 2 tablespoons fresh lemon juice; 1/4 cup extra-virgin olive oil; Cooking spray; 2 medium eggplants, trimmed and cut into 1/4-inch-thick slices (about 2 pounds)

Servings: persons

2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt
1/4 teaspoon paprika
1/8 teaspoon ground red pepper
2 garlic cloves, coarsely chopped
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Cooking spray
2 medium eggplants, trimmed and cut into 1/4-inch-thick slices (about 2 pounds)

1
Heat a dry skillet over medium heat. Add cumin and coriander seeds; cook 3 to 4 minutes or until toasted and fragrant. Crush seeds with a mortar and pestle or a small heavy skillet. Add rind, salt, paprika, red pepper, and garlic; mash to form a paste. Place spice mixture, cilantro, parsley, and juice in the bowl of a food processor; pulse until finely chopped, scraping sides of bowl as needed. With processor on, slowly pour olive oil through food chute, processing just until blended.
2
Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Arrange one-fourth of eggplant slices in pan; cook 3 to 5 minutes on each side or until browned and tender (slightly charred is even better). Place cooked eggplant on a platter. Repeat procedure 3 times with cooking spray and remaining eggplant. Drizzle cilantro mixture over eggplant.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon grated lemon rind, 1/2 teaspoon kosher salt, and more.

Yes, Charred Eggplant With Chermoula falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Charred Eggplant With Chermoula

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