Chermoula Eggplant with Millet
Total time over 1 hour | Serves 4 | Vegan | Gluten Free | Nut Free
Ingredients
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon chilli flakes
1 teaspoon sweet paprika
2 tablespoons finely chopped preserved lemon peel
Olive oil
2 large eggplants
1 red onion
1 cup millet
⅓ cup golden raisins
3 ½ tablespoons warm water
2 teaspoons coriander, chopped, plus additional for garnish
2 teaspoons mint, chopped
⅓ cup pitted kalamata olives, roughly chopped
1 ½ tablespoons freshly squeezed lemon juice
½ cup natural yoghurt (optional)
1 tablespoon chives, roughly chopped.
Method:
Step 1: Preheat oven to 190°C and line a baking tray with paper. In a small bowl, mix together the garlic, cumin, coriander, chilli, paprika, preserved lemon, ¼ cup olive oil, and 1/2 teaspoon salt. Slice eggplants in half lengthways, then, using a sharp knife, score an ‘X’ pattern into the flesh of each eggplant. Spoon the dressing over each half, spreading it evenly into the eggplant. Place the eggplants on a lined baking tray and transfer to the oven to cook for 30-40 minutes, or until the centre is soft and gooey. You may need to cover the tray with aluminium foil half-way through if the top starts browning.
Step 2: Peel and finely slice the onion into thin rounds. Heat a small saucepan over medium heat and add 2 teaspoons of olive oil. Add onions and cook, stirring occasionally, for 10 minutes or until golden and soft, then remove from heat.
Step 3: Meanwhile, place the millet in a saucepan with 2 cups of water and 1 teaspoon of vegetable stock powder. Bring to a boil then cover and reduce to simmer for approximately 15 minutes, or until soft and fluffy.
Step 4: Soak the raisins in warm water. After 10 minutes, drain the raisins and roughly chop, then add to the cooked millet along with the herbs, olives, cooked onions, lemon juice and a pinch of salt. Stir to combine.
Step 5: To serve, place each eggplant onto a plate and spoon the millet on top, then dollop yoghurt on top, then sprinkle with chives and a drizzle of olive oil.
This recipe is adapted from Yotam Ottolenghi’s chermoula aubergine with bulgar and yoghurt recipe, which can be found here.
