Chermoula Grilled Aubergine
with Tabbouleh and Avocado
Middle Eastern Grilled Aubergine
This aubergine recipe is baked with delicious grounding spices and olive oil. You can eat it like this as a side dish, or to make it complete, we love topping the aubergine with quinoa tabbouleh, avocado puree and fragrant coriander. This one is inspired by one of our favourite books ‘Plenty’, by Yotam Ottolenghi and Sami Tamimi.
Ingredients
~ one serving
Multiply ingredients by the amount of people joining.
Spiced Oil Aubergine
- 2 tbsp olive oil
- 1 garlic cloves
- ½ tsp ground cumin
- ½ tsp ground coriander
- ⅛ tsp paprika
- ⅛ tsp chilli flakes to taste
- ⅛ tsp salt to taste
- ½ or 1 small eggplant per person.
Avocado Puree – Or just top with a nice spoon of cooling greek yoghurt on top and a drizzle of olive oil.
- 1 tbsp virgin olive oil
- 1 tsp lemon juice
- ½ avocado
- 1 tbsp water
- ⅛ tsp salt to taste
Topping
- 1 small handful fresh coriander
Instructions
Preparation time | 10 minutes
Cook time | 35 minutes
Total time | 45 minutes
- Preheat the oven to 200ºC/180ºC
- To make the spiced oil | Crush and finely chop the garlic. Place garlic, cumin, coriander, chilli, paprika, olive oil and ⅛ a teaspoon of salt into a small bowl. Mix it all together and let it sit.
- Cut the aubergines in half lengthways. Then, without piercing the skin (!), cut diagonal criss-cross into the flesh of the aubergine, cutting lines as close together as you can.
- Spoon the spiced oil over each half, spreading it evenly, and place on a baking sheet cut-side up.
- Put in the oven and roast for 40 minutes, or until the aubergines are completely soft.
- To make the avocado | Place the avocado topping ingredients into a small bowl and blend all together with a fork.
- If you prefer to keep it simple and eat dairy, just top with a spoonful of greek yoghurt and a drizzle of olive oil.
- Place them, cut side up, onto a serving plate. Spoon quinoa on top, allowing some to fall from both sides. Spoon over some avocado dressing or greek yoghurt, sprinkle with chopped coriander and finish with a drizzle of oil. Serve the aubergines warm or at room temperature.
Notes
- If you do not have an oven: slice the aubergine in half cm slices, length-wise. Spoon the spice oil onto them, making sure all bits are covered in it and let then sit for 10-30 minutes. Place the eggplant slices in a grill pan or frying pan and let them slowly cook till tender.
- This aubergine recipe goes great with the tabbouleh and/or the beet soup.
Enjoy!
“Let food be thy medicine, and let medicine be thy food.” ~ Hippocrates
