Charred Eggplant with Chermoula

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Charred Eggplant with ChermoulaRecipe

Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker

While not Israeli in origin (chermoula is actually a Moroccan condiment), this dish speaks to the many culinary influences of Israel's North African and Middle Eastern neighbors. The sauce is wonderfully complex--bright, herbaceous, and spicy. Israel has a vegetable-centric cuisine (they are eaten at every meal); cooking vegetables over an open flame until deeply charred is a favorite cooking method.

 

Serves 6 (serving size: about 5 eggplant slices and 2 tablespoons cilantro mixture)

Ingredients

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2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt
1/4 teaspoon paprika
1/8 teaspoon ground red pepper
2 garlic cloves, coarsely chopped
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Cooking spray
2 medium eggplants, trimmed and cut into 1/4-inch-thick slices (about 2 pounds)

Preparation

Hands-on: 14 Minutes
Total: 29 Minutes

1. Heat a dry skillet over medium heat. Add cumin and coriander seeds; cook 3 to 4 minutes or until toasted and fragrant. Crush seeds with a mortar and pestle or a small heavy skillet. Add rind, salt, paprika, red pepper, and garlic; mash to form a paste. Place spice mixture, cilantro, parsley, and juice in the bowl of a food processor; pulse until finely chopped, scraping sides of bowl as needed. With processor on, slowly pour olive oil through food chute, processing just until blended.

2. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Arrange one-fourth of eggplant slices in pan; cook 3 to 5 minutes on each side or until browned and tender (slightly charred is even better). Place cooked eggplant on a platter. Repeat procedure 3 times with cooking spray and remaining eggplant. Drizzle cilantro mixture over eggplant.

Created date

February 2016

Nutritional Information

Calories 127
Fat 9.7 g
Satfat 1.3 g
Monofat 6.8 g
Polyfat 1.1 g
Protein 2 g
Carbohydrate 11 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 171 mg
Calcium 39 mg
Sugars 4 g