A rich, somewhat pungent rub perfect for eggplant and other meaty vegetables featuring a healthy dose of chili and Preserved lemon.
Chermoula is a powerful North African paste that is brushed over fish and vegetables, giving them the perfumed aroma of preserved lemon, mixed with heat and spice. Here, the eggplants flavored with chermoula, drizzled with cold yogurt, make a luscious way to start any meal. Combine it with the sweet and salty bulgur salad and you have a modest vegetarian feast.
- 2 cloves garlic, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp chili flakes
- I tsp sweet paprika
- 2 tbsp finely chopped Preserved lemon peel
- ⅔ cup / 140ml olive oll
To make the chermoula. mix together in a small bowl the garlic. cumin, coriander, chile, paprika, preserved lemon, two-thirds of the olive oil, and ½ teaspoon salt.
Spoon the chermoula over vegetables (such as eggplant) before roasting.
From eggplant recipe in Yotam Ottolenghi's Jerusalem