Baked Eggplant with Chermoula | Mediterranean Flavor
(0)
55 min
Under an hour
Sezamo
Jumătăți fragede de vinete rumenite la cuptor, infuzate cu sos aromat chermoula cu usturoi, chimion și boia, servite pe un pat răcoros de iaurt grecesc cremos și pătrunjel proaspăt.
Ingredients
Preparation method
Preparing the eggplants and chermoula sauce
Preheat the oven to 200 °C and line a flat baking tray with baking paper.
Wash the eggplants, dry them well, and cut them in half lengthwise. Score the flesh of each half in deep diamonds, being careful not to pierce the skin.
For the chermoula sauce, mix the olive oil in a bowl with the finely crushed garlic, ground cumin, sweet paprika, one tablespoon of freshly squeezed lemon juice, and sea salt.
Chef's tip
For an even richer flavor, you can top the eggplants when serving with a few crunchy pomegranate seeds or toasted pine nuts.
If you like spicy food, you can add a pinch of chili flakes or finely chopped fresh chili pepper to the chermoula marinade.
25 min
Under an hour
