Ingredients
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Zest from 1/2 a lemon
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2 tablespoons (30 milliliters) fresh lemon juice
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1 clove garlic, chopped
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1/2 cup (120 milliliters) extra-virgin olive oil
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2 teaspoons (10 milliliters) toasted cumin seeds
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1/4 cup (60 milliliters) fresh cilantro, leaves and stems chopped
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1/4 cup (60 milliliters) fresh parsley, leaves and stems chopped
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1 teaspoon (5 milliliters) smoked paprika
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1/4 teaspoon (2 milliliters) hot paprika
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2 medium eggplants
Directions
- Preheat oven to 350F (180C).
- In to the bowl of a food processor, grate lemon zest, squeeze lemon juice, and drizzle in olive oil. Add toasted cumin seeds, cilantro and parsley. And puree.
- Slice eggplant in half and score flesh with crosshatch cuts.
- Spread the charmoula onto the eggplant and put it in the oven.
- Bake for 25-30 minutes or until eggplant is tender and golden.
- Enjoy!
