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

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

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.

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 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.

Zucchini and Eggplant with Charmoula

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