Charmoula Eggplant


  • Zest from ½ a lemon
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 clove garlic, chopped
  • ½ cup (120ml) extra-virgin olive oil
  • 2 teaspoons (10ml) toasted cumin seeds
  • ¼ cup (60ml) fresh cilantro, leaves and stems chopped
  • ¼ cup (60ml) fresh parsley, leaves and stems chopped
  • 1 teaspoon (5ml) smoked paprika
  • ¼ teaspoon (2ml) hot paprika
  • 2 medium eggplants


  1. Preheat oven to 350oF (180oC).
  2. In to the bowl of a food processor, grate lemon zest, squeeze lemon juice, and drizzle in olive oil. Add toasted cumin seeds, cilantro, and parsley. And puree.
  3. Slice eggplant in half and score flesh with crosshatch cuts.
  4. Spread the charmoula onto the eggplant and put it in the oven.
  5. Bake for 25-30 minutes or until eggplant is tender and golden.