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Yotam Ottolenghi’s Chermoula Roasted Eggplant
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Yotam Ottolenghi’s Chermoula Roasted Eggplant

We roasted eggplant until it became soft and silky and topped it with Chermoula (a North African spice mix with garlic and preserved lemon). Sprinkled with tart feta cheese and fresh herbs.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4 side dish servings
Course: Side Dish, Appetizer, Others
Cuisine: American, International, Vegetarian, Vegan, gluten-free

Ingredients

  • 2 cloves garlic minced or grated
  • 2 teaspoons cumin ground
  • 2 teaspoons ground coriander
  • 1 teaspoon red chili flakes
  • 1 teaspoon paprika sweet
  • 1/2 teaspoon kosher salt coarse
  • 1 1/2 tablespoons preserved lemon peel finely chopped (available in stores, about 1 lemon)
  • 6 tablespoons extra virgin olive oil
  • 2 eggplant not the long, thin Japanese variety, medium
  • 3-4 ounces feta cheese (recommended: French or Greek)
  • 1/4 cup mint leaf roughly chopped (basil or parsley work well too, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees.
  2. Make the chermoula: in a small bowl mix together the garlic, cumin, coriander, chili flakes, paprika, salt, preserved lemon and olive oil.
  3. Cut the eggplants in half lengthwise. Using a paring knife, cut diagonal slits into the flesh of each eggplant in both directions, making criss-cross cuts. Be careful not to cut through the skin. Place the eggplant halves on a baking sheet, cut side up, and spoon the chermoula over each half, spreading it so it covers all the flesh. Place in the oven on the middle rack and roast for 40 minutes, or until the eggplants are completely soft.
  4. Remove from oven and place on a serving platter. Sprinkle with crumbled feta and mint. Drizzle with a little more olive oil, if desired. Serve the eggplants warm or at room temperature.