Grilled Eggplant and Tomatoes With Chermoula

Name: Grilled Eggplant and Tomatoes With Chermoula
Total time: 15 min
Yield: Serves 4
Cuisine: middle eastern
Ingredients: 1 recipe chermoula (see recipe); 2 long Asian-style eggplants; 4 medium tomatoes, halved; 2 to 4 tablespoons olive oil, as needed

By Martha Rose Shulman

Total Time: 15 minutes
Rating: 4(50)
Comments: Read comments

Chermoula, the pungent Moroccan herb sauce that is traditionally used as a marinade for fish, is also great with grilled vegetables, like the last of the summer’s eggplant and tomatoes. You can use an outdoor or an indoor grill for these.

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Ingredients

Yield:Serves 4

1recipe chermoula (see recipe)
2long Asian-style eggplants
4medium tomatoes, halved
2 to 4tablespoons olive oil, as needed

Ingredient Substitution Guide

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Preparation

Step 1
Prepare a hot grill. Cut the eggplants in half lengthwise, sprinkle with salt and brush on both sides with olive oil. Cut the tomatoes in half, sprinkle with salt and toss with 1 tablespoon olive oil. Grill the eggplant on both sides until soft and charred. Grill the tomatoes on the cut side until grill marks appear, turn and grill briefly on the other side.
Step 2
Transfer the grilled vegetables to a platter. Spoon chermoula over the top. Serve hot or at room temperature.

Tip

Advance preparation: The grilled vegetables are good at room temperature. You can top them with the chermoula just before serving or up to an hour before. Chermoula will keep for a few days in the refrigerator if you pour a film of olive oil over the top.