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.
for 4
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.
Works better with something under the colander to catch the drips!
- 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.
Robin Ellis 
looks yummy!
Love anything aubergine…& Ottolenghi! There is another version of this in the book, with lamb mince (if dry fried, it loses most of the fat) that is absolutely delicious too. Looks the perfect early Autumn lunch. Leaves are swirling here on this dark, rainy Monday – but the thoughts of you both in warm France does the spirit good! Happy week…
Rain? Where are you? I haven’t seen rain since I don’t know when. I am in Woodacre Ca (near San Francisco)
Robin, I think it looks wonderful. I like it layed on thick. I will be adding this to our autumn menu. Do you make many quinoa dishes? I would love to see one of your favorites. Thanks for posting such delishious, healty food.
The yogurt sauce link seems to be broken.
I have re-done it–hope it works for you now..?
Keep the vegetarian recipes coming for those of us with meat-free households.
FYI after another year of drought driving up feed prices we’ve been hearing a lot of predictions that the cost of meat (at least here in the states) is going to skyrocket. Lentils anyone?
Yes – I think you have another book with suitable vegetarian recipes half way there. As a vegetarian since just BP (before Poldark) I have been following your unparalleled ideas and they are excellent. Think there is a gap in the stodge free vegetarian book world.
Link’s not working to bab ganoush this morning, Robin.
Looking forward to Thursday.
Cheers,
Chris
Try this Chris. And me for Thursday!
https://robin-ellis.net/2012/09/01/moutabal-baba-ganoush-lebanese-aubergine-and-tahini-puree/