We had these for lunch yesterday.
Chermoula the north African spice mix is spread lightly over aubergine/eggplant halves which are then baked in a moderately high oven until tender.
There are as many chermoulas as there are camels in the desert!
(Which means if you are short of one of the ingredients go ahead anyway–just means there’ll be another camel in the desert!)
This version is from Ottolenghi’s new book Jerusalem.
The thinner variety of aubergine/eggplant works well for this–two halves each with salad and a small bowl baba ganoush on the side made a agreeable light lunch.
4 thin aubergines/eggplants–halved carefully top to toe
For the chermoula:
2 tsps cumin powder
2 tsps coriander powder
1 tsp smoked sweet paprika
1 tsp cayenne powder
2 garlic cloves–pulped in a tsp of salt
rind of a preserved lemon–chopped fine
80ml/4 tblsps olive oil
set the oven at 200C/400F
- Put all the chermoula ingredients in a bowl and mix thoroughly.
- Make a couple of diagonal slits each way in the flesh of the aubergines.
- Sprinkle with a little salt and leave to drain for an hour or so.
- Dry the aubergine halves.
- Spread a thinnish layer of the chermoula mix on each half (yesterday Meredith thought I had laid it on too thick).
- Bake in the oven for about 40 minutes–depending on the thickness of the aubergines.
- Leave to cool a little.
- This yogurt sauce would balance the spiciness.