Chermoula Roasted Aubergines

In the midst of an Ottolenghi craze I stumbled across this recipe outside Waitrose as a free leaflet and it immediately caught my attention.

Although the recipe itself is little more than promotional material for Belazu products, it is incredibly tasty and could easily be one of Ottolenghi's own. Whilst Ottolenghi himself may not be Vegetarian his interesting flavour combinations, and expansive vegetable based dishes make him one of my favourite chefs. One day soon I hope to journey down to the depths of our capital and sample some of his culinary wonders, but in the meantime, my taste-buds are forever traveling to the Middle East due to his influence.

The recipe uses Chermoula, a North African marinade made from a mixture of herbs, oil, lemon juice, garlic and cumin.  Across the internet Chermoula's ingredients differ widely depending on who you ask, with the original Waitrose recipe using Belazu's shop bought paste. I made my own paste with fresh herbs and it always works out great but I am sure the shop bought paste would work fine as well.

Original recipe can be found here.

Serves: 4

You will need the following:


Chermoula Paste:
1 large bunch of Coriander
3 large cloves of Garlic, peeled and crushed
2 tablespoons of White Wine Vinegar
1 tablespoon Paprika
1 teaspoon Sweet Paprika
1 teaspoon Dried Chilli
1 teaspoon Cayenne
1 Red Chilli, seeded and finely sliced
1 good glug of Olive Oil
Seasoning

Roasted Aubergines:
2 large Aubergines
2 tablespoons Chermoula paste
100g Couscous
125ml hot vegetable stock
Zest and juice of 1 lemon
25g fresh Mint, chopped
4 Spring Onions, sliced
200g Feta
Seeds from 1 Pomegranate


 Method:
1. Blitz paste ingredients in a food processor  
2. Preheat the oven to 180c
3. Halve the aubergines lengthways and score deeply in a criss-cross pattern
4. Spread the chermoula mixture liberally over the cut sides of the aubergine, drizzle with a little oil and place on a baking sheet in the oven for 30-40 minutes
5. Whilst the aubergines are cooking place the couscous in a bowl with the vegetable stock, lemon zest and juice, and set aside. 
6. Once the liquid has been absorbed stir in the mint, spring onions, pomegranates, and crumble in the feta. Drizzle with olive oil and mix
7. Once the aubergines are tender scoop out the centre of each aubergine half, leaving the skin intact. Mash the flesh and stir into the couscous, before scooping back into the skin. 
8. Serve