Charmoula eggplant

By Desiree Nielson
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SERVES
2
 TO
4
TOTAL TIME

Ingredients

  • Zest from 1/2 a lemon
  • 2 tablespoons (30 milliliters) fresh lemon juice
  • 1 clove garlic, chopped
  • 1/2 cup (120 milliliters) extra-virgin olive oil
  • 2 teaspoons (10 milliliters) toasted cumin seeds
  • 1/4 cup (60 milliliters) fresh cilantro, leaves and stems chopped
  • 1/4 cup (60 milliliters) fresh parsley, leaves and stems chopped
  • 1 teaspoon (5 milliliters) smoked paprika
  • 1/4 teaspoon (2 milliliters) hot paprika
  • 2 medium eggplants

Directions

  1. Preheat oven to 350F (180C).
  2. In to the bowl of a food processor, grate lemon zest, squeeze lemon juice, and drizzle in olive oil. Add toasted cumin seeds, cilantro and parsley. And puree.
  3. Slice eggplant in half and score flesh with crosshatch cuts.
  4. Spread the charmoula onto the eggplant and put it in the oven.
  5. Bake for 25-30 minutes or until eggplant is tender and golden.
  6. Enjoy!

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