Servings: 2-4

Ingredients for Eggplant:  

• 2 eggplants (aubergines) 

• 1/2 teaspoon salt  

• 2 tablespoons olive oil 

• 2 tablespoons lemon juice  

• 2 tablespoons chermoula spice mix  

Ingredients for Chicken/Turkey/Lamb/Pork/Beef Topping 

• 2 tablespoons olive oil 

• 2 tablespoons garlic clove, finely minced 

• 1 large onion, finely chopped 

• 2 tablespoons tomato paste 

• 250g minced chicken 

• 1 teaspoon chermoula spice mix 

• Salt to taste  

To Serve: 

• Plain yoghurt 

• Coriander/parsley 

• Pinenuts/peanuts toasted  

Method:  

1. Heat your oven to 180°C/350°F (or 160°C if you have a fan oven). 

2. Halve the eggplants and make shallow cuts in a crisscross pattern, about 2.5cm / 1" deep. 

3. Rub salt over the surface, ensuring it seeps into the cuts.  

4. Place them cut-side down in a colander for 20-30 minutes.  

5. Then, gently press to release excess moisture and pat them dry. 

6. Combine 2 teaspoons of chermoula spice with olive oil and lemon juice to paste in a bowl. 

7. Lay the eggplant halves on a baking tray and spread the spice paste evenly.  

8. Roast at 180 °C for 30-40 minutes or until tender. 

9. Heat oil in a non-stick skillet over medium-high heat.  

10. Sauté the garlic until golden brown, and then add onion sauté for 1 minute.  

11. Stir in the tomato paste and minced chicken.  

12. Add 1 teaspoon of chermoula spice and salt. 

13. Mix well, cover, and cook the chicken until it's done. 

14. Place the cooked chicken on top of the roasted eggplants.  

15. Add dollops of yogurt and sprinkle with chopped coriander and nuts.

Note: Spices can be adjusted accordingly.