Moroccan Eggplant salad with chermoula ...

Excellent and very tasty Moroccan eggplant salad with the famous Moroccan chermoula sauce ...

Preparation steps

Wash and dry the aubergines. Cut into rings, coat with olive oil, place on a baking sheet lined with aluminum foil and bake in a preheated oven at 200 C for 25 minutes.
SAUCE: Add olive oil, garlic, cumin powder, coriander powder, sweet ground red pepper, parsley, cilantro, spring onion, lemon juice and salt to the blender. Mix everything well ...
Take out the roasted eggplant and put it in a bowl. Shake out the sauce and mix everything together ...

Serving

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