D1 — Roasted Eggplant & Tomato Chermoula Bowl
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Roasted Vegetables
- Large eggplants, cut into 2cm cubes2 (~1 kg)
- Cherry tomatoes, halved1½ cups
- Olive oil3 tbsp
- Toasted almonds or pumpkin seeds¼ cup
- Fresh mint leaves, tornlarge handful
Chermoula Sauce
- Fresh cilantro, packed1 cup
- Fresh parsley, packed½ cup
- Garlic4 cloves
- Lemon juice2 lemons
- Olive oil5 tbsp
- Ground cumin1½ tsp
- Smoked paprika1 tsp
- Ground coriander½ tsp
- Cayenne (optional)½ tsp
Nutrition / serving
Calories
305 kcal
Protein
7 g
Carbs
22 g
Fat
23 g
Fiber
10 g
Cost Estimate
Total Ingredients
~$9.50
CAD
Per Serving
~$2.38 / serving
Instructions
Preheat & roast eggplant
Preheat oven to 220°C (425°F). Toss eggplant with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer. Roast 25–28 min, flipping halfway, until deeply golden with almost-charred edges.
Add tomatoes
Add cherry tomatoes to the baking sheet for the last 8 min — they should blister and burst.
Make chermoula
Blend all sauce ingredients in a blender or food processor until a thick, vibrant green sauce forms. Taste and adjust — more lemon, salt, or cayenne as desired.
Toast nuts/seeds
Toast almonds or pumpkin seeds in a dry pan 2–3 min until golden. Cool.
Assemble bowls
Spread chermoula as the base. Top with roasted eggplant and blistered tomatoes. Drizzle more chermoula on top. Scatter toasted almonds and fresh mint.
Chef's Cool Facts
Morocco's Great Herb Sauce
Chermoula is to Moroccan cooking what chimichurri is to Argentina — the essential herb sauce that goes on almost everything. Every family has its own version.
Eggplant Needs High Heat
Eggplant is 92% water by weight. Roasting at very high heat is critical — the water must evaporate quickly for caramelization to occur. Too cool and eggplant steams into mush.
Almonds at a Glance
A single 30 g serving of almonds provides ~6 g protein, ~4 g fibre, and high levels of vitamin E — one of the most nutrient-dense snack foods.