Cheese and sweet chermoula aubergines
- Side
- Easy
- 4
- 60 minutes
PT1H
This baked aubergine recipe sees the vegetables topped with a zingy fresh chermoula, molten mozzarella and toasted pine nuts for a little crunch. While it serves four as a side dish or starter, the dish could easily feed two as a wonderfully fragrant vegetarian main. This recipe is taken from Casablanca: My Moroccan Food by Nargisse Benkabbou (Mitchell Beazley, £20). Image by Matt Russell.
Ingredients
- 2 large aubergines , weighing approx. 500g in total
- 150g of mozzarella cheese , thinly sliced
- 4 tbsp of pine nuts
Sweet chermoula
- 4 tbsp of olive oil
- 4 tbsp of clear honey
- 3 garlic cloves , crushed
- 3 tbsp of lemon juice
- 30g of coriander , finely chopped
- 3 tsp paprika
- 2 tsp ground cumin
- salt
Method
1
Preheat the oven to 200°C/gas Mark 6
2
Stir all the ingredients for the sweet chermoula together in a bowl until smooth
3
Cut the aubergines in half lengthways. Make a few diagonal cuts in the flesh of each half, making sure that you don’t pierce the skin of the aubergines. This will allow the aubergines to cook faster and absorb the sweet chermoula
4
Cover the cut side of each aubergine half with 2–3 tablespoons of the sweet chermoula, then place, cut-side up, on a baking tray. Roast the aubergines for about 35 minutes or until they are just cooked
5
Carefully remove the tray from the oven and top each aubergine half with one-quarter of the mozzarella slices and a tablespoon of pine nuts. Roast the aubergines for about a further 10 minutes until they are soft and their tops are golden. Serve immediately
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Cheese and sweet chermoula aubergines
