Yotam Ottolenghi’s Chermoula Roasted Eggplant

Step 1

Preheat oven to 400 degrees.

Step 2

Make the chermoula: in a small bowl mix together the garlic, cumin, coriander, chili flakes, paprika, salt, preserved lemon and olive oil.

Step 3

Cut the eggplants in half lengthwise. Using a paring knife, cut diagonal slits into the flesh of each eggplant in both directions, making criss-cross cuts. Be careful not to cut through the skin. Place the eggplant halves on a baking sheet, cut side up, and spoon the chermoula over each half, spreading it so it covers all the flesh. Place in the oven on the middle rack and roast for 40 minutes, or until the eggplants are completely soft.

Step 4

Remove from oven and place on a serving platter. Sprinkle with crumbled feta and mint. Drizzle with a little more olive oil, if desired. Serve the eggplants warm or at room temperature.