Eggplants with Chermoula

Yield: 1 cup (240 ml)

Time: 15 minutes

The famous Moroccan Chermoula,  a spicy marinade and sauce also called Charmoula, is a mixture of cilantro (fresh coriander leaves), cumin parsley, garlic, paprika, lemon and olive oil. It is mainly used for the preparation of fish but will also be used for white meats such as chicken as well vegetables such as eggplants or zucchini.  Chermoula is a real institution on Moroccan tables where the kitchen is often tested first how its Chermoula tastes.

I love Chermoula a lot. It can be made in advance and kept in the fridge. For some dishes, I add preserved lemons to give it an extra kick.


  • 1 cup (about 20 g) cilantro (fresh coriander leaves) and tender stems finely chopped
  • 2 garlic cloves, minced
  • 1 tsp sweet paprika
  • 1/2 tsp ground chili pepper
  • 1 tsp ground cumin
  • salt and freshly ground pepper
  • juice of 1 lemon
  • 1/2 cup (120 ml) extra virgin olive oil


Mix all ingredients and set aside. If Chermoula seems too thick, thin it up with a bit of extra virgin olive oil or lemon juice to your liking. If you decide to use preserved lemons, core and thinly slice them.

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