Try this delicious aubergine dish on your veggie friends. Chermoula is a spicy Arabic recipe involving harissa, saffron, paprika, lemon and mint.
Ingredients
- 3 large (about 1kg) aubergines
- About 100ml olive oil
For the chermoula
- 3 garlic cloves, roughly chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 11/2 tsp sweet paprika
- Good pinch of saffron strands
- 2 tsp harissa paste
- 1 tbsp lemon juice
- 20g fresh coriander leaves, plus extra to garnish
- 20g fresh mint leaves
- 120ml extra-virgin olive oil
Method
- 1. Cut the aubergines lengthways into 1cm-thick slices. Sprinkle with salt, layer in a colander and set aside to drain for 40 minutes.
- 2. Meanwhile, make the chermoula. Put the garlic, spices, harissa, lemon juice, herbs and 4 tablespoons of oil into a processor with a pinch of salt. Blend to a paste and stir in enough of the remaining oil to make a sauce.
- 3. Preheat the oven to 110°C/fan90°C/gas 1/4. Pat the aubergines dry with kitchen paper. In batches, brush with oil and barbecue over a medium heat for 5-6 minutes each side, until golden. Keep warm in the oven while you cook the remaining slices.
- 4. Place the aubergine slices on a serving dish, drizzle with the chermoula and sprinkle with the coriander leaves to garnish
Nutritional info
Per serving: 208kcals, 21.5g fat (3g saturated), 2g protein, 3.6g carbs, 2.5g sugar, 0.1g salt