Moroccan Eggplant With Chermoula

Moroccan Eggplant With Chermoula Recipe

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About Moroccan Eggplant With Chermoula Recipe:

Moroccan Eggplant with Chermoula is one of the popular and traditional salad of Morocco, this is served with main course. The exact ingredients vary from one place to another, but they generally include cumin, lemon, garlic, cilantro/coriander and olive oil. Sometimes it is spicy, and some versions have other ingredients like onions. chermoula is a blend of spices like coriander and cumin along with fresh chilies, giving it a rich herby and spicy taste. Olive oil turns the combo into a paste. 

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  • 40 mins
  • 12 Ingredients
Adjust Servings :

Ingredients for Moroccan Eggplant With Chermoula Recipe

  • 4 small eggplants
  • As required Vegetable Oil For Frying
  • As required Charmoula Sauce Ingredients
  • 2 tablespoon lemon juice
  • 3-4 garlic cloves
  • 3 tablespoon chopped cilantro
  • 3 tablespoon chopped parsley
  • 2 tablespoon olive oil
  • 1 tablespoon Paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon chili pepper
  • 1/2 teaspoon salt
  • 31g Fat(45.66%)
  • 7g Protein(10.09%)
  • 17g Carbs(24.28%)
  • 13g Fiber(18.98%)
  • Other(0.99%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Moroccan Eggplant With Chermoula Recipe


Cut the eggplants lengthwise in half, but try to keep them attached at the base and try not to cut all the way through, then make another cut we are cutting the eggplants into quarters.


Make the charmoula sauce roll the lemons and then squeeze the juice out of it. Also, grate the garlic cloves, finely chop the cilantro and parsley.


In a bowl mix all the ingredients add the garlic, cilantro, parsley, olive oil, and lemon juice, then add the spices paprika, ground cumin, hot chili pepper, and salt and mix them thoroughly.


Fry the eggplants in a large frying pan, heat the vegetable oil, and fry the eggplants from both sides, when they have a beautiful deep golden brown color. Use a kitchen towel to soak the excess oil


Place the fried eggplants on a plate, and coat it with the chermoula sauce.


Marinate for one hour before serving so the flavors are infused well. Enjoy the salad with a toasted bread