583- Eggplant Chermoula salad / سلطة الباذنجان بالشرمولة
3 large eggplants (600 grams / 1.3 pounds)
3 tablespoons olive oil
Charmoula marinade ingredients:
3 garlic cloves, crushed
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons lemon juice
2 tablesoons olive oil
1 tablespoon ground paprika
1 teaspoon ground cumin
1/4 teaspoon chili powder, to taste
1/2 teaspoon salt, to taste
1- Preheat your oven at 180°C / 360°F . Slice the eggplants into 1 cm / 0.4 inches thick.
2- Generously brush olive oil on both sides of the eggplant slices and place them in a baking pan covered with parchment paper.
3- Bake for 15 minutes until the slices get a light brown color. Turn the slices and bake for another 15 minutes, until the eggplant slices become soft and get a deep golden brown color.
4- In a bowl, combine all the ingredients of the charmoula marinade.
5- Mix the charmoula ingredients until well combined.
6- Place the baked eggplant slices on a plate and coat with the charmoula marinade. Place the plate in the fridge and let marinate for one hour before serving. Serve cold with crusty bread.