Aubergine chermoula

Serves four, pictured here with Cauliflower Salad

A great dish for when aubergines (eggplant) are in season (Vegan, Gluten Free)


2 medium aubergines (eggplant)

3 cloves garlic – crushed

100mls olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoons sweet paprika

1 teaspoons chilli flakes (optional)

½ teaspoon salt

2 tablespoon finely chopped preserved lemon skins


Heat oven to 200°c

  1. Chop aubergines in half lengthways. Score the flesh of each half with deep diagonal criss-cross scores, making sure not to pierce the skin.
  2. Mix the olive oil with the other ingredients
  3. Spoon onto the aubergines and spread it across the cut surface evenly and then place on baking tray.
  4. Bake in oven until soft (about 40 minutes).

Place half an aubergine on a plate and spoon a warm salad or roast vegetables over the top in a decorative manner.

Add a spoonful of yogurt if desired.

Serve with a green salad, or green beans.


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