Here is a recipe Susan found for me. This from The New York Times.
I never tasted anything quite like it. Spectactular! The author calls it “Chermoula Roasted Eggplant and Beans.” Nargisse Benkabbou writes:
“Chermoula is a classic Moroccan herb and spice marinade, traditionally made with garlic, herbs, lemon, cumin and paprika. It is often used to season fish, but it is also commonly used with eggplant, whether roasted or grilled. Here, that traditional combination is paired with creamy cannellini beans to create a more substantial dish that works as a simple meal or as part of a larger spread. Everything comes together on one pan: The roasted eggplant absorbs the chermoula directly on the sheet pan, while the beans pick up all the flavors left behind. Using smoked paprika instead of regular sweet paprika lends a subtle smoky depth, and adds another layer of flavor to the dish. A finishing spoonful of Greek yogurt is not traditional, but is still highly recommended: Its cool creaminess cuts through the bold flavors of the chermoula and balances the dish. Serve warm, ideally with flatbread.”
So delicious!
Ingredients
Yield:4 to 6 servings
- 2 medium Italian eggplants or 2 small globe eggplants (about 1½ pounds), trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 (15-ounce) cans cannellini beans, rinsed and drained (I used Chick Peas.)
- Greek yogurt, for serving (optional)
- Flatbread, for serving (optional)
For the chermoula
- 5 tablespoons olive oil
- 3 garlic cloves, minced or pressed
- 1 loosely-packed cup fresh cilantro leaves and tender stems, finely chopped
- 1 loosely-packed cup fresh flat-leaf parsley leaves and tender stems, finely chopped
- 2 tablespoons lemon juice (from 1 lemon)
- 1 tablespoon tomato paste
- 2 ½ teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon fine sea salt, plus more to taste
Preparation
- Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 2 tablespoons olive oil until evenly coated. Spread on a parchment-lined sheet pan in a single layer and roast for 20 to 25 minutes, turning halfway through, until soft, golden and caramelized around the edges.
- Meanwhile, make the chermoula: In a medium bowl, stir together the olive oil, garlic, cilantro, parsley, lemon juice, tomato paste, paprika, cumin and salt.
- Remove the sheet pan from the oven and carefully slide the parchment paper out from underneath the eggplant, leaving the pieces on the pan. Let cool for about 5 minutes. (The eggplant should still be warm but not piping hot so it can absorb the chermoula without breaking apart when tossed). Add the chermoula directly to the pan and gently toss with the eggplant until evenly coated. Add the cannellini beans and gently toss again until they are coated in the chermoula and roasted eggplant juices. Return the pan to the oven for 5 minutes, until the mixture is warmed through. Taste and season with a pinch of salt if desired.
- Divide among plates or shallow bowls and serve warm, with yogurt spooned over the top, if desired, and flatbread on the side.
We enjoyed the leftovers (with spinach) on tortillas fajita style:
