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Charred Eggplant with Chermoula

Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker

Hands-on time 14 mins
Total time 29 mins
Yield

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

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.  

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.