Chargrilled aubergines with chermoula

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
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

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

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