Moroccan Eggplant Salad With Chermoula
Serves 720 mins prep25 mins cook
Moroccan eggplant salad smothered in chermoula is a stunningly lip smacking salad. It is low in calories and yet is a pretty good source of phytochemicals and other nutrients.
0 servings
What you need
Instructions
1 Preheat oven to 400 ºF 2 Wash the eggplant and wipe it dry. Cut it into 3/4 inch slices. 3 Brush the eggplant slices lightly but evenly with about 2 tablespoons olive oil. 4 Place the slices on a baking sheet lined with parchment paper or oiled aluminum foil. 5 Bake until fork tender for about 25 minutes (time may vary with oven). Check at 20 minutes and adjust time accordingly. 6 Set aside the baked eggplant slices and let cool to room temperature. 7 Prepare the chermoula dressing by combining the remaining ingredients and whisk it well. 8 Drizzle it all over the eggplant slices. Combine gently and set aside for at least half an hour. 9 Plate the Moroccan eggplant salad with chermoula on a serving dish. Garnish with finely chopped herbs and/or preserved lemon peel.View original recipe