GLUTEN FREE – NUT FREE (option)
I discovered chermoula for the first time in one of my favorite cookbooks from Green Kitchen Stories. Inspired by their trip to Marocco, they roast an entire cauliflower in this mix of spices and oil.
Chermoula is one of my favorite combinations of spices to roast something in.
It originates on the north of Africa and it changes from household to household, being more or less spicy or more or less herby, and so on.
I am sharing here my personal perfect mix inspired by the lands of Marocco. Is fresh and warm at the same time, thanks to the fresh ginger, the garlic, and the beautiful use of saffron.
I find it delicious with tempeh, as well as with sweet potatoes or in this case Aubergine.
The aubergine becomes so tender and full of flavour, the lime in the sauce pairs so well and the crunchiness of the toasted hazelnuts helps giving body and a sens of satisfaction to the whole dish.
Ingredients
2 medium big aubergines
For the chermoula:
1 garlic clove
2 cm fresh ginger
1 pouch saffron
2 tbsp boiling water
1\4 tsp black pepper
1\4 tsp ground cumin
1 tbsp ground coriander
3 tbsp olive oil
1 tsp salt
1 tbsp chopped fresh oregano
For the yogurt sauce:
150g plain soy yogurt
zest of 1 lime
juice of 1\2 lime
5 leaves fresh sage
1\2 tsp salt
1\4 tsp black pepper
1 tsp olive oil
1 tsp maple syrup
Toppings:
60g toasted hazelnuts or sunflower seeds for nut free version
Method
In a small bowl add the saffron and the boiling water. Let it steep for a few minutes.
In the meantime wash and chop your aubergine in different size bits of 3 to 5 cm.
In the bowl with the saffron add all spices, the chopped fresh oregano, grate the garlic and ginger, add olive oil, mix and combine with the chopped aubergines
Place on a baking tray nicely spread and bake in the oven with fan at 190° for 30 to 35 minutes depending on your oven. They need to be soft in the middle and nicely golden on the outside.
While the aubergine roast, wash and finely chop your sage. Add it to a small bowl with the rest of the ingredients for the yogurt sauce and mix to combine.
Serve the aubergines warm or cold with the yogurt sauce, and the chopped toasted hazelnuts. For an extra touch you can add a few fresh leafs of oregano and a little extra lime zest.