If you’re looking to elevate your vegetarian cooking game, this Charred Eggplant with Chermoula Sauce is about to become your new favorite dish. I’ve found that this North African-inspired recipe transforms humble eggplant into something truly extraordinary, thanks to the bold, herbaceous chermoula sauce that perfectly complements the smoky, tender vegetable.
Ingredients
For the Eggplant:
- 2 large eggplants, halved lengthwise
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
For the Chermoula Sauce:
- 1 cup fresh cilantro, packed
- 1 cup fresh parsley, packed
- 4 cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Score the flesh of each eggplant half in a diamond pattern, being careful not to cut through the skin.
- Brush the eggplant generously with olive oil and season with salt and pepper.
- Heat your grill or grill pan over medium-high heat.
- Place the eggplant flesh-side down and cook for 5-7 minutes until deeply charred.
- Flip and cook skin-side down for 15-20 minutes until completely tender.
- While the eggplant cooks, prepare the chermoula sauce by combining all sauce ingredients in a food processor.
- Pulse until well combined but still slightly chunky – you want texture here.
- Once the eggplant is done, transfer to serving plates and top generously with chermoula sauce.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Recipe Notes
- Don’t skip the scoring step – it helps the eggplant cook evenly and absorb more flavor.
- If you can’t find fresh herbs, reduce the amount by two-thirds if using dried herbs.
- The chermoula sauce can be made up to 24 hours in advance and stored in an airtight container.
- Test the eggplant’s doneness by inserting a knife – it should slide through easily.
- If you don’t have a grill, you can achieve similar results under the broiler or in a very hot oven (400°F/200°C).
- The sauce typically makes more than needed – store extras for up to a week and use on grilled meats, fish, or vegetables.
This Charred Eggplant with Chermoula Sauce works beautifully as a main vegetarian dish or as a side. The leftovers, if you have any, taste even better the next day as the flavors continue to develop. Serve it warm or at room temperature – it’s delicious either way.
Charred Eggplant with Chermoula Sauce
If you're looking to elevate your vegetarian cooking game, this Charred Eggplant with Chermoula Sauce is about to become your new favorite dish. I've found that this North African-inspired recipe transforms humble eggplant into something truly extraordinary, thanks to the bold, herbaceous chermoula sauce that perfectly complements the smoky, tender vegetable.
Ingredients
- 2 large eggplants halved lengthwise
- 3 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup fresh cilantro packed
- 1 cup fresh parsley packed
- 4 cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Score the flesh of each eggplant half in a diamond pattern, being careful not to cut through the skin.
- Brush the eggplant generously with olive oil and season with salt and pepper.
- Heat your grill or grill pan over medium-high heat.
- Place the eggplant flesh-side down and cook for 5-7 minutes until deeply charred.
- Flip and cook skin-side down for 15-20 minutes until completely tender.
- While the eggplant cooks, prepare the chermoula sauce by combining all sauce ingredients in a food processor.
- Pulse until well combined but still slightly chunky - you want texture here.
- Once the eggplant is done, transfer to serving plates and top generously with chermoula sauce.
