Chermoula is a Moroccan condiment that is frequently used in Middle Eastern cuisine.

It is a sophisticated sauce that is spicy in every bite. It is a delightful mix of cilantro, parsley, lemon, cumin and coriander. 

Of course you may delete any ingredient you do not like. I chose to use half the amount of cilantro the recipe called for, as I am not a huge fan. It was still delicious.

This recipe may sound effortful, but it really did not take much prep time. If you prepare the ingredients before you begin, you will be much more efficient.

This recipe is courtesy of Cooking Light and serves 6. You can always cut it half if you need to. I had way too much eggplant leftover. I have to figure out who I will be giving it to!

Ingredients for Charred Eggplant with Chermoula

2 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. grated lemon rind (about 2 lemons)
1/2 tsp. kosher salt
1/4 tsp. paprika
1/8 tsp. ground red pepper
2 garlic cloves, coarsely chopped
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
2 tbsp. fresh lemon juice
1/4 cup extra-virgin olive oil
Cooking spray
2 medium eggplants, trimmed and cut  into 1/4 inch slices

Heat a dry skillet over medium heat. Add cumin and coriander seeds. Cook for about 3-4 minutes or until toasted and fragrant. Remove from heat.

Crush seeds with a mortar and pestle or a small heavy skillet.

Add the rind, salt, paprika, red pepper and garlic. Mash to form a paste. 

Place spicy mixture, cilantro, parsley, and lemon juice in the bowl of a food processor.

Pulse until finely chopped, scraping sides of bowl as needed.

With processor on, slowly pour olive oil through the food chute, processing just until blended. Set aside.

Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray.

Arrange one-fourth of eggplant slices in pan. Cook 3-5 minutes each side until browned and tender (slightly charred is even better).

Repeat until all of the eggplant has been cooked.

Drizzle cilantro mixture over eggplant.

It’s that simple!