Eggplant Chermoula - Moroccan Eggplant Salad

Ingredients:

3 eggplants quartered lengthwise with the stem attached
1 teaspoon garlic minced
1/3 cup cilantro and parsley chopped
1 teaspoon red chilli powder
1 teaspoon cumin powder
1 tablespoon olive oil
Salt as needed
Canola or vegetable oil as needed frying

Method:

Slit eggplant lengthwise either half or to quarter depending on the thickness.

Heat canola oil and shallow/deep fry the eggplant until completely cooked.

Transfer to a plate lined with paper towel to absorb excess oil.

For the sauce:

You can either add raw garlic and spices or saute it.

If you wish to saute, just add garlic along with spices to a tablespoon of oil heating on a medium flame and saute until it's cooked.

Combine cilantro, parsley, salt, lemon juice, olive oil and sauted garlic and spices and mix.

Coat the eggplants with the mix and serve with some bread or couscous.

Notes:

I used Japanese eggplants for this recipe, but any eggplant with less amount of seeds works perfectly.

Sauteing garlic and spices is just a choice not done otherwise.

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