Cheese and sweet chermoula aubergines

60 minutes


  • 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


Preheat the oven to 200°C/gas Mark 6
Stir all the ingredients for the sweet chermoula together in a bowl until smooth
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
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
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