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Aubergines à la chermoula


  • Aubergines à la chermoula
  • 4 aubergines.
  • 1 bowl of chopped coriander and parsley.
  • 1 tsp.  of cumin.
  • 1 tsp.  of paprika.
  • 5 cloves of garlic, finely chopped.
  • Olive oil.
  • Lemon juice.
  • Hot pepper (optional).


Peel the aubergines leaving the stalk, then cut into 4. Steam. Once the aubergines are cooked, let them cool. Next prepare your marinade: In a bowl, put the lemon juice, garlic, parsley, coriander, cumin, paprika, salt and 2 tbsp of olive oil. Mix everything well.

Carefully put the aubergines in the marinade and then place them in an airtight plastic box, add the rest of the marinade (the chermoula) over it and cover everything with olive oil, the aubergines must be well covered. Close the box and consume after a day or two as a salad or as a side dish!

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