Moroccan sauce Chermoula
Chermoula is a fresh, Moroccan spice mix that is used to marinate fish or meat and braise it succulently in the tajine. The mixture of fresh herbs such as parsley, coriander and other spices is an exceptional treat. It is quick and easy to prepare.
Khadija El AzzouziIngredients
For 4 people
- 3 clove of garlic
- 1 red chili pepper or chili powder
- 1/2 bunch coriander
- 1/2 bunch parsley
- 1Organic lime
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 5 tablespoons olive oil
- Salt, pepper
Preparation
Peel the garlic and press through a garlic press (or chop very finely).
Wash, dry, pluck and finely chop the parsley and coriander.
Finely chop the salt lemon quarters.
Place the herbs, lemon zest and juice and olive oil in a tall mixing bowl and blend to a fine paste using a hand blender or mortar and pestle.
Put the herb paste in a bowl and mix well with the garlic, cumin, paprika powder, chili powder, salt and pepper. Add the oil and lemon juice and mix everything together well. Allow to marinate for approx. 30 mins.
Wash the eggplants and cut in half. Then make crosswise cuts in the flesh.
Coat the eggplants with the marinade. Spread on a baking tray and cook in the oven at 180 °C top/bottom heat for approx. 20 minutes.
To serve, sprinkle with freshly chopped coriander.
Goes well with fresh flatbread.
You can keep the sauce in a jar covered with oil, it can be kept in the fridge for 2 weeks.
