Ingredients
| 1 large or 2 small eggplants | |
| 1 tablespoon olive oil | |
| 2-3 tablespoons Dripping Bowl Chermoula | |
| 2 tablespoons coriander leaves, shredded |
Dripping Bowl Chermoula is a lovely dressing for Buddha bowls and salads, roasted veges, grilled chicken, lamb chops, blanched broccoli or just with crackers. Here I have used it to make a super-simple dip or side dish.
Instructions
| 1. | Cut the eggplant in half lengthwise and rub the cut side with a little oil and some salt. |
| 2. | Put cut-side down onto a roasting tray and put under the grill, about 15cm from the element. |
| 3. | Turn the grill to high and cook until the eggplant is blackened and very soft, about 20 minutes. |
| 4. | Carefully scoop out the flesh and chop roughly, discarding the skin. |
| 5. | Put the flesh into a bowl and mix in the olive oil and 1 tablespoon chermoula. |
| 6. | Spoon into a shallow bowl, drizzle with the remaining chermoula and top with a scatter of coriander leaves. |
| 7. | Serve with crackers, pita chips or flatbreads. |