Moroccan · Main course
Chermoula Roasted Aubergine (Vegan)
Thick slices of aubergine slathered in vivid green chermoula — the Moroccan herb, garlic, cumin and lemon marinade — then roasted until meltingly soft and charred at the edges, make a stunning vegan plate. Served with a spoon of extra chermoula and perhaps some chickpeas or flatbread, it turns aubergine into something rich, herby and deeply savoury.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 large aubergines, thickly sliced
- Large bunch coriander and parsley
- 4 garlic cloves
- 2 tsp cumin, 1 tsp paprika
- Pinch of chilli
- Juice of 1 lemon
- 7 tbsp olive oil
- 480 g cooked chickpeas (optional)
- Salt, and flatbread to serve
Method
- 1
Make the chermoula
Blitz the coriander, parsley, garlic, cumin, paprika, chilli, lemon juice, most of the oil and salt into a loose green sauce.
- 2
Coat the aubergine
Brush the aubergine slices generously on both sides with about two-thirds of the chermoula.
- 3
Roast
Lay on an oiled tray and roast at 210°C for 30–35 minutes, turning once, until soft, golden and charred at the edges.
- 4
Warm the chickpeas
If using, warm the chickpeas with a little oil and a spoon of chermoula.
- 5
Serve
Arrange the aubergine over the chickpeas, spoon the reserved chermoula over the top, and serve with flatbread.
Chef's tips
- Slice the aubergine thickly so it turns creamy inside without collapsing.
- Keep some chermoula back to spoon over fresh at the end, where its raw brightness shines.
- Roast hot enough to char the edges, which adds a smoky depth to the soft flesh.
Frequently asked questions
What is chermoula?
A Moroccan marinade and sauce of fresh coriander and parsley, garlic, cumin, paprika, lemon and olive oil, traditionally used with fish but wonderful with vegetables like aubergine and cauliflower.
Can I grill instead of roast?
Yes. Griddle or barbecue the chermoula-coated slices over medium heat until soft and charred, brushing with more marinade as they cook.