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–+ servings
bowl of Moroccan eggplant with chermoula
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5 from 7 votes

Moroccan eggplant with chermoula

This Moroccan eggplant with chermoula is easy to make, great for making ahead, and delicious for lunch or as a side.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Moroccan
Servings: 2 or possibly more (depending how serving)
Calories: 267kcal
Author: Caroline's Cooking
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Ingredients

  • 12 oz eggplant aubergine (approx)
  • 2 tablespoon olive oil
  • 2 tablespoon chermoula sauce (or a little more - approx ½ of recipe)
US Customary - Metric

Instructions

  • Preheat oven to 400F/200C. Trim the ends off the eggplant and cut into a relatively small dice (bite-sized chunks).
  • Put the eggplant on a baking sheet or in a baking dish and toss with the oil. Roast for around 20 minutes until lightly browned.
  • Allow the eggplant to cool slightly and toss with the chermoula sauce. Serve cold or at room temperature - the flavors will deepen if left to marinate overnight. 

Nutrition

Calories: 267kcal | Carbohydrates: 11g | Protein: 1g | Fat: 24g | Saturated Fat: 2g | Sodium: 297mg | Potassium: 427mg | Fiber: 5g | Sugar: 6g | Vitamin A: 580IU | Vitamin C: 9.6mg | Calcium: 28mg | Iron: 1.1mg