Go Back
Chermoula stuffed eggplant braised in garlic herb sauce with lemon
Oumnia

Chermoula Stuffed Eggplant

Small eggplants slit and packed with a bold garlic-herb chermoula marinade, then braised low and slow into a silky, saucy, naturally vegan main.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 5 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 5 small to medium eggplants
  • 6 garlic cloves minced
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp dried coriander
  • 1 tsp ground ginger
  • 3 tbsp fresh parsley chopped
  • 1/2 lemon juiced
  • 3 lemon slices for topping
  • 1/2 cup olive oil
  • 2/3 cup water
  • 1 tbsp tomato paste

Method
 

  1. Cut a lengthwise slit down each eggplant without cutting all the way through, keeping each one whole.
  2. In a large bowl, combine the minced garlic, parsley, salt, cumin, paprika, dried coriander, ground ginger, lemon juice, olive oil, and tomato paste. Mix until smooth.
  3. Open each eggplant at the slit and coat the inside and outside generously with the chermoula marinade.
  4. Arrange the stuffed eggplants in a cooking pot. Top with the lemon slices and pour the water around them.
  5. Cover and cook over low heat for about 40 minutes, until the eggplants are completely tender and a sauce has formed. Serve warm.

Notes

For eggplants that tend to run bitter, salt them for 20 minutes and pat dry before stuffing.
Keep the heat genuinely low; high heat scorches the tomato paste before the eggplant softens.
Baste the eggplants once halfway through with the pooling sauce to keep the tops glossy.
Leftovers keep 3 days refrigerated and taste even better the next day.