Name: Moroccan Eggplant Salad With Chermoula
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 7
Cuisine: Moroccan
Ingredients: Eggplant; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Elephant Garlic; McCormick Ground Cumin; McCormick Gourmet™ Organic Ground Coriander; LiOR Gourmet Spices Sweet Paprika; Spicely Organics Pepper, Aleppo; Dorot Gardens Chopped Cilantro; Organic Flat Leaf Parsley; Boskovich Green Onions; Signature Farms Lemon Juice; Morton Iodized Salt, 26 Ounce; Lucinda's Flavor Station New Mexico Herbs

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Preheat oven to 400 ºF
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Wash the eggplant and wipe it dry. Cut it into 3/4 inch slices.

Brush the eggplant slices lightly but evenly with about 2 tablespoons olive oil.

Place the slices on a baking sheet lined with parchment paper or oiled aluminum foil.

Bake until fork tender for about 25 minutes (time may vary with oven). Check at 20 minutes and adjust time accordingly.

Set aside the baked eggplant slices and let cool to room temperature.

Prepare the chermoula dressing by combining the remaining ingredients and whisk it well.

Drizzle it all over the eggplant slices. Combine gently and set aside for at least half an hour.

Plate the Moroccan eggplant salad with chermoula on a serving dish. Garnish with finely chopped herbs and/or preserved lemon peel.

Moroccan Eggplant Salad With Chermoula

Serves 7

20 mins prep

25 mins cook

45 mins total

What you need

Garnish

How to make