Wash the eggplant and wipe it dry. Cut it into 3/4 inch slices.
Brush the eggplant slices lightly but evenly with about 1 ½ to 2 tablespoons olive oil.
Place the slices on a baking sheet lined with parchment paper or oiled aluminum foil.
Bake until fork tender for about 25 minutes (time may vary with oven). Check at 20 minutes and adjust time accordingly.
Set aside the baked eggplant slices and let cool to room temperature.
Prepare the chermoula dressing by combining the remaining ingredients and whisk it well.
Drizzle it all over the eggplant slices. Combine gently and set aside for at least half an hour.
Plate the Moroccan eggplant salad with chermoula on a serving dish. Garnish with finely chopped herbs and/or preserved lemon peel.
The eggplant can easily pick up the tanginess with just a little of the lemon juice. Start with smaller amount and adjust the lemon juice to your taste.
The amount of spices and herbs in the baked eggplant salad with chermoula is just a guideline. It may be adjusted as per taste.
Eggplant slices may be grilled, fried on a hot non stick pan or broiled about five minutes each side.
Make sure to lightly brush oil on each side. And once done, flip it and brush the oil lightly on the other side and cook until done.
Checkout the cooking tips in the blog post above for more information.
Serving Size: 1/2 cup
Calories 73, Total Fat 7 g (Saturated Fat 1 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 5 g), Cholesterol 0 mg, Sodium 168 mg, Potassium 112 mg, Phosphorus 13 mg, Total Carbohydrate 3 g, Dietary Fiber 2 g, Sugars 1 g, Protein 1 g* The suggested amount of salt is just a guideline and may need to be adjusted. Check for any added salt in spice mixes and other ingredients and adjust.