Moroccan Spiced Eggplant

Ingredients :

• 2 Eggplants
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• A little hot pepper
• 1/2 teaspoon of salt
• 1 tablespoon of chopped coriander and parsley
• 2 crushed garlic cloves
• 1/4 cup of olive oil
• 1/4 cup of lemon juice
• Thym

Preparation :

1. Cut the eggplant lengthwise into 1/2 inch thick slices.
2. Place them in a couscoussier or steamer and let them steam until tender.
3. In a pan over low heat, mix all the ingredients listed above and simmer for 2 minutes. Remove from heat.
4. Add the steamed eggplant to the sauce (chermoula) and let them absorb the marinade well.
5. When serving, sprinkle with a little chopped parsley.

Tip:

You can keep this salad in the refrigerator for up to 5 days. You can add thyme (optional), according to your taste.