Zucchini and Eggplant with Charmoula Recipe

Name: Zucchini and Eggplant with Charmoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons cilantro leaves; 3 tablespoons fresh lemon juice; 2 garlic cloves, halved; 2 teaspoons ground cumin; 1 teaspoon sweet paprika; 1 1/2 teaspoons red wine vinegar; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 1 pound small zucchini, cut into 1/2-inch-thick rounds; 1 small eggplantpeeled, sliced 1 inch thick and cut into 1/2-inch dice

Servings: persons

1
Bring a large pot of generously salted water to a boil.
2
In a mini food processor, combine the cilantro, lemon juice, garlic, cumin, paprika and vinegar and process until the cilantro is finely chopped.
3
With the machine on, add the oil and process until smooth.
4
Season the charmoula with salt and pepper and transfer to a medium bowl.
5
Add the zucchini and eggplant to the boiling water.
6
When the water returns to a boil, cover and cook just until the vegetables are softened, about 3 minutes.
7
Drain well, gently pressing out any excess water with the back of a spoon.
8
Add the zucchini and eggplant to the charmoula and toss to coat.
9
Let stand for 10 minutes before serving.

183

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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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 tablespoons cilantro leaves, 3 tablespoons fresh lemon juice, 2 garlic cloves, halved, 2 teaspoons ground cumin, and more.

Yes, Zucchini and Eggplant with Charmoula 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!

Zucchini and Eggplant with Charmoula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions