Moroccan Eggplant Salad with Chermoula

0 Preheat the oven to 450°F (230°C).
1 Wash the eggplant and pat it dry. Cut into ¾-inch slices.
2 Brush both sides of the slices evenly with about 2 tablespoons of the oil. Arrange them in a single layer on a baking sheet lined with parchment paper.
3 Bake until eggplant slices are fork-tender, about [timer minutes=25]25-30 minutes[/timer] (time may vary depending on your oven). Check at 20 minutes and adjust as needed. Remove from the oven and allow to cool to room temperature.
4 Prepare the chermoula dressing by combining the remaining ingredients in a bowl and whisking well.
5 Drizzle the dressing over the eggplant slices. Toss gently to coat, then let it sit for at least [timer minutes=30]30 minutes[/timer] to allow the flavors to meld.
6 Transfer to a serving dish and garnish with finely chopped herbs and/or preserved lemon peel.