Chermoula(ish) Aubergines

One of many ways to use your preserved lemons 🍋

Hello, hello!

I’ve cooked this dish for my Leith’s course and after a few tweaks and adjustments to suit the palates at home, it became a regular on our menu.

I can’t 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. It’s not too dissimilar to chimichurri or even salsa verde.