- 4 Eggplant
- 1 bowl cilantro and parsley chopped
- 1 Tablespoon cumin
- 1 Tablespoon Paprika
- 5 cloves garlic, finely chopped
- 1 lemon Juice
- (optional) Hot pepper
Do you want to cook eggplant “differently”?
Try this Moroccan recipe, eggplant with chermoula. is a traditional and essential plat in Moroccan cuisine.
If you don’t know what is chermoula
Chermoula is a Moroccan sauce made with fresh herbs, cumin, lemon, and garlic. It’s common to use it both as a marinade and as a sauce.
-Peel the aubergines by leaving the peduncle, then cut it into 4 .
Prepare your marinade: In a salad bowl, put the lemon juice, parsley, garlic, coriander, paprika, cumin, salt and 2 tbsp of olive oil. and Mix everything well.
Gently put the aubergines in the marinade and arrange in an airtight plastic box, add the rest of the marinade (the chermoula) on top and cover everything with olive oil, the aubergines must be well covered. Close the box and consume after 3 or 4 days in a salad or as an accompaniment, a delight!