Roasted Eggplant with Chermoula and Preserved Lemon Yogurt

Recipe steps

Scoring and first roast

Preheat the oven to 220°C (425°F) with fan. Cut the eggplants in half lengthwise. Score the flesh in deep diamond patterns with a knife, without piercing the skin. Brush generously with olive oil, season with salt and pepper. Place cut-side up on a baking sheet and roast for 35 to 40 minutes, until the flesh is tender and lightly caramelized on top.

Preparing the chermoula

While roasting, blend together the fresh cilantro, parsley, garlic, cumin, ground coriander, harissa, lemon juice and 3 tablespoons of olive oil. Blend roughly — the chermoula should keep some texture. Season with salt to taste.

Preserved lemon yogurt

Rinse the preserved lemon under cold water to remove excess salt. Finely chop the preserved lemon peel (without the pulp) and mix it into the plain yogurt. Add a pinch of salt and a few finely sliced mint leaves. Refrigerate until ready to serve.

Layered plating

Spoon a generous dollop of preserved lemon yogurt onto each plate. Place two roasted eggplant halves on top. Drizzle generously with chermoula. Scatter with a few fresh mint and cilantro leaves. Serve warm with pita bread or plain couscous.

Tips and variations

• For an even softer texture and a subtle smoky flavor, you can char the eggplants directly over a gas flame for 8 minutes before finishing in the oven for just 15 minutes.
• For a heartier version, top the eggplants with a spoonful of spiced roasted chickpeas before plating. This transforms the dish into a complete meatless meal.