Ingredients
- 4 eggplants
- 1 bowl of chopped coriander and parsley
- 1 Tbsp. to C of cumin
- 1 Tbsp. to C of paprika
- 5 cloves of garlic, finely chopped
- Olive oil
- Juice of a lemon
- Hot pepper (optional)
Preparation
Peel the eggplants, leaving the stems, then cut into quarters. Steam. Once the eggplants are cooked, let cool.
Aside prepare your marinade: In a salad bowl, put the lemon juice, garlic, parsley, coriander, cumin, paprika, salt and 2 Tbsp of olive oil. Mix everything well.
Gently put the eggplants in the marinade and place in an airtight plastic box, add the rest of the marinade (chermoula) on top and cover everything with olive oil, the eggplants must be well covered. Close the can and eat after 3 or 4 days as a salad or as a delicious accompaniment!
source: Moroccan-cuisine
