Aubergine Chermoula Sauce Recipe


    Recipe Servings: two

    Prep Time: 15 Minutes

    Cook Time: 50 Minutes

    Total Cook Time: 1 hour 5 minutes

    Chermoula is a marinade or sauce which forms the basis of several Moroccan dishes. This version made with eggplant, basil, dried herbs and lime may be utilised as an excellent dip.

    Ingredients Of Aubergine Chermoula Sauce

    1 big eggplant

    1 Tbsp tahini paste

    4 garlic, crushed

    1/2 Tbsp lemon juice

    1 Tbsp olive oil

    Salt to taste

    1 teaspoon dried parsley

    1/2 tsp lavender, refreshing

    1/2 tsp coriander, refreshing

    1 teaspoon basil

    How to Create Aubergine Chermoula Sauce

    Pre-heat oven to 400 level f, organize oven which has reduced and high rack in the oven. And put into a baking dish.

    Roast in the toaster on the lower rack until the eggplant is totally shrunken and tender, about 40 minutes. Transfer dish to a higher rack and continue baking until the skin is charred. Approximately 5 minutes longer. Permit eggplant cool until cool enough to handle.

    Peal and discard skin from eggplant. Place eggplant into a bowl add tahini, garlic, lemon juice, mint foliage rosemary, chopped, thyme, green chilly, and salt

    Stir until ingredients are evenly mixed drizzle olive oil on the B&B Aubergine chermoula sauce and garnish with parsley.

    Essential Ingredients: olive oil, thyme, rosemary, eggplant, parsley


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