Initially, people used to fry slices of aubergine, pat-dry them then mix them with chermoula. In our family, we have replaced frying with baking for years now and many things keep an intense flavour with this method of cooking. So it's all good.
There is another version of this salad where the aubergines are boiled or steamed then marinated for a couple of days for more flavour..
|Boiled and marinated aubergines with chermoula, to be eaten cold|
This aubergine and chermoula salad is wonderful for a cold buffet or served with grilled fish or meat for a light meal.
Prep: 10 min - cooking: 25 min
- 2 aubergines/eggplants, medium size, peeled (see preparation) and diced
- 3 tbps of olive oil
- A good pinch of sea salt
- 1 cup of coriander, finely chopped
- 1/4 cup of parsley, finely chopped
- 2 cloves of garlic, crushed
- 1 1/2 tbsp paprika
- 1 tsp of cumin
- 1 tsp of salt
- ½ tsp cayenne pepper
- 3 tbsps extra virgin olive oil
- 2 tbsp of lemon juice
Remove 3 or 4 strips of skin from top to bottom while leaving the rest of it in between each strip (on strip of skin on, one strip off).
Toss the aubergine bits in olive oil and sprinkle salt all over.
Scatter the aubergines on a covered tray with foil or baking paper. Bake for 20-25 min at 180 degrees C. Fold the foil on itself so the humidity tenderizes the aubergines again. Set aside.
Mix the chermoula paste in a pestle and mortar.
Delicately coat the aubergines with the paste.
The aubergine salad keeps well in the fridge for up to 3 days.