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