Quick charred eggplant slices are topped with a complex, bright, and flavorful sauce. The perfect side dish for your spring grilling, or paired with your favorite kebab recipe!
I don't use eggplant much, and for that reason, I'm not overly comfortable with it. I wasn't even sure this recipe would be a winner, though I knew the sauce sounded right up our alley.
Thankfully, the eggplant was easy to cook and tasted amazing with the sauce! The char on the eggplant gives great flavor and the sauce takes it over the top. It's bright, fresh, and perfect for spring. Chermoula is a traditionally Moroccan marinade or sauce typically comprised of fresh herbs, spices, and oil. Though chermoula sounds super fancy, it's embarrassingly easy to make thanks to your food processor. You can even whip it up a day or two ahead of time if that makes your meal prep even easier!
Charred Eggplant with Chermoula
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/8 teaspoon ground red pepper
2 garlic cloves, coarsely chopped
1 cup cilantro
1 cup flat-leaf parsley
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
2 medium eggplants, trimmed and cut into 1/4 inch-thick slices
Add the cumin, coriander, rind, salt, paprika, red pepper, garlic, cilantro, parsley, and lemon juice to the bowl of a food processor. Pulse until finely chopped, scraping the sides of the bowl as needed. With the processor on low, slowly drizzle in the olive oil and process until just blended.
Heat a large cast-iron skillet over medium-high heat. Coat the pan with cooking spray. Add a layer of eggplant slices to the pan and cook 3-5 minutes per side, or until tender and slightly charred. Remove to a platter and repeat the process with the remaining slices.
Drizzle the prepared sauce over the eggplant and serve.
Source: adapted from Cooking Light April 2016