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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Charred Eggplant With Chermoula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions