Chargrilled aubergines with chermoula

Name: Chargrilled aubergines with chermoula
Yield: Serves 8
Cuisine: Mediterranean recipes
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

Portion size: Serves 8
Takes about 40 min to make, plus draining
Difficulty: easy

Dairy-free

Gluten-free

Vegetarian

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

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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

Cut the aubergines lengthways into 1cm-thick slices. Sprinkle with salt, layer in a colander and set aside to drain for 40 minutes.
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.
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.
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Place the aubergine slices on a serving dish, drizzle with the chermoula and sprinkle with the coriander leaves to garnish