Hello, hello!
Iโve cooked this dish for my Leithโs course and after a few tweaks and adjustments to suit the palates at home, it became a regular on our menu.
I canโt resist the soft scoopable aubergine flesh. The chermoula mix carries bucket-loads of flavours and this dish is a perfect accompaniment to your summer dining. You can cook your aubergines on a grill and top with chermoula mix after. Do not be scared of oil, aubergines love and need oil to live up to their full potential.
First, a little bit about chermoula. Chermoula is a condiment popular in Algerian, Libyan, Moroccan and Tunisian cooking. Itโs not too dissimilar to chimichurri or even salsa verde.