Recipes
Chermoula Roasted Eggplant
Serves 4
| Prep Time: 15 mins
| Cook Time: 40 mins
| Total Time: 55 mins
You may need: Chermoula
Discover The Recipe
This Chermoula Roasted Eggplant recipe is a true celebration of North African cuisine. Eggplants, a staple ingredient in the region, are perfectly roasted with a fragrant chermoula marinade, resulting in a dish that is both hearty and flavorful. The chermoula marinade, a blend of classic North African spices like cumin, paprika, and cilantro, along with garlic and lemon juice, creates a complex and delicious flavor profile that is truly unique. This dish is perfect for vegetarians and vegans alike, and can be served as a main dish or as a side to any meal.
Originating in Morocco, this dish has since become popular all around the world, showcasing the beauty and versatility of North African cuisine. If you're looking to explore the bold and exotic flavors of this region, this Chermoula Roasted Eggplant recipe is the perfect place to start. So, grab your apron and get cooking – your taste buds will thank you!
Ingredients
1/2 cup olive oil
2 Tbsp Piquant Post Chermoula
1/2 tsp sea salt, minced
2 cloves garlic
2 Tbsp chopped cilantro (or parsley)
2 medium eggplant, cut in half lengthwise
1 cup farro
2 cups water
plain greek or vegan yogurt (for garnish)
lemon wedges (for garnish)
2 Tbsp finely chopped mint (for garnish)
2 Tbsp slivered almonds (optional; omit for nut free diets)
Notes
If you don’t like to eat the skin on eggplant, you can go ahead and peel them before you roast them, but we find them to be perfectly edible!
This eggplant dish can be an entree by itself, or you can pair it with a traditional Moroccan meat like lamb shoulder or our delicious chicken skewers.
We used farro to create this recipe, but a more traditional grain is bulgur wheat. You can learn how to make perfect bulgur wheat here. Couscous would also be a lovely accompaniment.
Instructions
Preheat the oven to 400 degrees F. While the oven is heating, mix together the olive oil, Piquant Post Chermoula spice, sea salt, minced garlic, and cilantro. Mix well and set aside.
Wash the eggplant and cut lengthwise. Score the flesh of the eggplant diagonally and place cut side up on a parchment lined sheet pan. Spoon the olive oil and Chermoula mixture over the top of the eggplant. Place the sheet pan into the oven and roast for 40 minutes, or until the eggplant is completely soft.
While the eggplant is cooking, bring 2 cups of water to a boil in a small sauce pan. Add the farro and turn down the heat to low. Cook covered for 30 minutes.
Serve the eggplant over the cooked farro and garnish with vegan yogurt, mint, almonds and lemon wedges.
Alternatives & Substitutions
If you don’t love eggplant, try roasting some mushrooms. We love this recipe with portobello mushroom caps.
Looking for more delicious Chermoula recipes? Try our Chermoula Salmon, Chermoula Seared Steak, or our succulent Chermoula Chicken Skewers!
Or try our vegan Moroccan Spinach and Potato Pie for a savory, North African inspired comfort dish.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Chermoula Roasted Eggplant
Serves
4
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Piquant Post spice you'll need: Chermoula
Ingredients
1/2 cup olive oil
2 Tbsp Piquant Post Chermoula
1/2 tsp sea salt, minced
2 cloves garlic
2 Tbsp chopped cilantro (or parsley)
2 medium eggplant, cut in half lengthwise
1 cup farro
2 cups water
plain greek or vegan yogurt (for garnish)
lemon wedges (for garnish)
2 Tbsp finely chopped mint (for garnish)
2 Tbsp slivered almonds (optional; omit for nut free diets)
Instructions
Preheat the oven to 400 degrees F. While the oven is heating, mix together the olive oil, Piquant Post Chermoula spice, sea salt, minced garlic, and cilantro. Mix well and set aside.
Wash the eggplant and cut lengthwise. Score the flesh of the eggplant diagonally and place cut side up on a parchment lined sheet pan. Spoon the olive oil and Chermoula mixture over the top of the eggplant. Place the sheet pan into the oven and roast for 40 minutes, or until the eggplant is completely soft.
While the eggplant is cooking, bring 2 cups of water to a boil in a small sauce pan. Add the farro and turn down the heat to low. Cook covered for 30 minutes.
Serve the eggplant over the cooked farro and garnish with vegan yogurt, mint, almonds and lemon wedges.
Notes
If you don’t like to eat the skin on eggplant, you can go ahead and peel them before you roast them, but we find them to be perfectly edible!
This eggplant dish can be an entree by itself, or you can pair it with a traditional Moroccan meat like lamb shoulder or our delicious chicken skewers.
We used farro to create this recipe, but a more traditional grain is bulgur wheat. You can learn how to make perfect bulgur wheat here. Couscous would also be a lovely accompaniment.
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