Vegetable

Eggplant Chermoula with Roasted Heirloom Tomatoes

by:
February 18, 2021
5
6 Ratings
Eggplant Chermoula with Roasted Heirloom Tomatoes
Photo by Tablecollective
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
What You'll Need
Ingredients
  • 1 jar Roasted Heirloom Tomatoes (16 oz.)
  • 2 medium eggplants
  • 2 cloves garlic, crushed
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne
  • 1 tablespoon ground cumin
  • 2 tablespoons chopped preserved lemon peel
  • 1/2 cup chopped parsley
  • 1/2 cup chopped cilantro
  • 1/2 cup olive oil, + 3 tablespoons
Directions
  1. Preheat oven to 400 degrees.
  2. Slice the eggplants into ½ inch slices, sprinkle with salt and leave to sit in a colander for 10 minutes.
  3. Make the chermoula: Mix in a bowl the paprika, cayenne, cumin, preserved lemon peel, parsley, and cilantro. Add the crushed garlic cloves and ½ cup olive oil.
  4. Rinse the eggplant slices and pat dry. Brush slices with 3 tablespoons olive oil and brown lightly in a pan, or under a grill. Place lightly browned eggplant slices on a sheet pan, brush with chermoula and top with the jar of Tomato Bliss heirloom tomatoes. Bake in oven for 15 to 20 minutes. Can be served warm or room temperature.
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