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Aubergine smothered with charmoula
Serves 4 Starters and mains
Ingredients
- 2 medium-sized aubergines coarse sea salt
For the charmoula
- 3tbsp fresh lemon juice
- 6tbsp extra virgin olive oil
- 1 large garlic clove, finely chopped
- 1tsp sweet paprika
- ¾tsp ground cumin
- pinch of cayenne pepper
- 2tbsp finely chopped coriander leaves
- 2tbsp finely chopped flat-leaf
- parsley leaves
Method
Slice the aubergines into rounds 2cm thick, then sprinkle lightly on both sides with coarse sea salt. Place the rounds in a colander, cover with kitchen paper or a cloth and weigh down with a heavy pot or cans of food. Leave to stand for 30 minutes to allow the aubergine to exude its bitter juices.
Preheat the oven to 180°C/ 350°F/Gas 4. To make the charmoula, whisk the lemon juice and 2tbsp of oil with the garlic, paprika, cumin, cayenne, half the coriander and parsley, and salt (to taste) in a small bowl. Set aside to mellow, whisking occasionally.
Pat the aubergine dry and lightly brush each slice with olive oil. Spread the slices in a single layer on an oiled baking tray and bake for 25-30 minutes or until tender and golden. Baking stops the slices absorbing too much oil when they are later fried. Remove and set aside to cool completely.
Heat the remaining olive oil in a frying pan over a high heat. Fry the slices in the hot oil for about 30 seconds on each side or until crisp and browned. Remove from the pan, drain on kitchen paper and transfer to a serving dish.
Whisk the charmoula again, then drizzle it over the aubergine. Making this dish in advance allows the aubergine time to absorb the flavour of the charmoula or leave it to stand for 1 hour before serving. Garnish with the remaining coriander and parsley to serve.
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