Chargrilled aubergines with chermoula

Chargrilled aubergines with chermoula

Chermoula is a spicy Arabic recipe made from harissa, saffron, paprika, lemon and mint.

Chargrilled aubergines with chermoula

  • Serves icon Serves 8
  • Time icon Takes about 40 min to make, plus draining

Chermoula is a spicy Arabic recipe made from harissa, saffron, paprika, lemon and mint.

Nutrition: per serving

Calories
208kcals
Fat
21.5g (3g saturated)
Protein
2g
Carbohydrates
3.6g (2.5g sugars)
Salt
0.1g

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
  • 1½ 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
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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 ¼. 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

Nutrition

Calories
208kcals
Fat
21.5g (3g saturated)
Protein
2g
Carbohydrates
3.6g (2.5g sugars)
Salt
0.1g

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