395 – Moroccan Eggplant Salad with Charmoula / سلطة الباذنجان بالشارميولا
- 4 small eggplants
- Vegetable oil for frying
- Charmoula Sauce Ingredients:
- 2 tablespoons lemon juice
- 3-4 garlic cloves
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped parsley
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon chili pepper (to taste)
- 1/2 teaspoon salt (to taste)
Step 1 – Cut the eggplants
1- Cut the eggplants lengthwise in half, but keep them attached at the base, do not cut all the way through.
2- Then make another cut the same way as if you were cutting the eggplants into quarters.
Step 2- Make the Charmoula sauce
1- Roll the lemons and juice them.
2- Grate the garlic cloves.
3- Finely chop the cilantro.
4- Finely chop the parsley.
5- In a bowl mix all the ingredients: the garlic, cilantro, parsley, olive oil, and the lemon juice.
6- Add the spices: paprika, ground cumin, hot chili pepper, and salt. Mix.
Step 3 – Fry the eggplants
1- In a large pan, heat the vegetable oil, and fry the eggplants.
2- The eggplants are ready when they have a beautiful deep golden brown color.
3- Use a paper towel to remove excess oil
Step 4 – Combine all
1- Place the fried eggplants in a plate, and coat with the charmoula sauce.
2- Marinate for one hour before serving.
3- Enjoy with toasted bread