In this Moroccan Salad series, we are going to explore the famous Moroccan side dishes presented along the main course.
WRITTEN RECIPE:
INGREDIENTS:
4 small eggplants
Vegetable oil for frying
Charmoula Sauce Ingredients:
2 tablespoons lemon juice
3-4 garlic cloves
3 tablespoons chopped cilantro
3 tablespoons chopped parsley
2 tablespoons olive oil
1 tablespoon paprika
1 teaspoon ground cumin
1/4 teaspoon chili pepper (to taste)
1/2 teaspoon salt (to taste)
WRITTEN RECIPE:
Step 1 – Cut the eggplants
Cut the eggplants lengthwise in half, but keep them attached at the base, do not cut all the way through.
Then make another cut the same way as if you were cutting the eggplants into quarters.
Step 2- Make the Charmoula sauce
Roll the lemons and juice them.
Grate the garlic cloves.
Finely chop the cilantro.
Finely chop the parsley.
In a bowl mix all the ingredients: the garlic, cilantro, parsley, olive oil, and the lemon juice.
Add the spices: paprika, ground cumin, hot chili pepper, and salt. Mix.
Step 3 – Fry the eggplants
In a large pan, heat the vegetable oil, and fry the eggplants.
The eggplants are ready when they have a beautiful deep golden brown color.
Use a paper towel to remove excess oil
Step 4 – Combine all
Place the fried eggplants in a plate, and coat with the charmoula sauce.
Marinate for one hour before serving.
Enjoy with toasted bread