5 from 6 votes
Moroccan eggplant with chermoula
This Moroccan eggplant with chermoula is easy to make, great for making ahead, and delicious for lunch or as a side.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
2
or
Calories:
267 kcal
Course:
Side Dish
Cuisine:
Moroccan
Ingredients
- 12 oz eggplant aubergine (approx)
- 2 tablespoon olive oil
- 2 tablespoon chermoula sauce (or a little more - approx ½ of recipe)
Instructions
- Preheat oven to 400F/200C. Trim the ends off the eggplant and cut into a relatively small dice (bite-sized chunks).
- Put the eggplant on a baking sheet or in a baking dish and toss with the oil. Roast for around 20 minutes until lightly browned.
- Allow the eggplant to cool slightly and toss with the chermoula sauce. Serve cold or at room temperature - the flavors will deepen if left to marinate overnight.
Cup of Yum
Nutrition Information
Calories
267kcal
(13%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
24g
(37%)
Saturated Fat
2g
(10%)
Sodium
297mg
(12%)
Potassium
427mg
(9%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
580IU
(12%)
Vitamin C
9.6mg
(11%)
Calcium
28mg
(3%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 2 or
Amount Per Serving
Calories 267
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 24g | 37% |
| Saturated Fat | 2g | 10% |
| Sodium | 297mg | 12% |
| Potassium | 427mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 28mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.