Eggplant w/ Green Chermoula

Once again my new magazine, Eating Well, does not disappoint! I have been making a new recipe each night and they have all been healthy, dairy/nut free (didn’t have to modify or sub to do so!) and the hubs even has said he likes them. If he is up for some of these dishes I know this is a good thing! So I am really excited about our recent dinner success! I love the fact that this magazine is full of recipes that use the same ingredients in a variety of dishes. Example, you know how you buy a bunch of parsley or cilantro and only need a tad? Then you have to figure out how to use the rest or like me, shuffle it to the back of the fridge and forget about it until its wilted and have to toss. Well, I am actually using that whole bundle of cilantro this week in 3 different dishes. Hooray. Last night I made this eggplant dish and it was pretty darn good. I even snuck a few cooked eggplant pieces (pre saucing them) in my toddlers grilled cheese. Another success!

Here is my photo and the magazines. Please, be enticed by the professionals here…

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8  C. Cold Water

1/3 C. Kosher Salt

4 Eggplants (2lbs. worth)

1/4 C. Chopped Fresh Cilantro

1/4 C. Chopped Fresh Parsley

12 T. Oil, divided

1 Lemon (Juice and Zest)

1 Garlic Clove, minced

1 T. Ground Coriander

1T. Ground Cumin

1. Combine water and salt and sliced eggplants lengthwise. Then slice into 1/2 inch moons. Add to water and cover with a plate and a can on top or anything to keep the eggplant submerged and soaking in the water. Let the soak 1-2 hours.

2. Combine cilantro, parsley, 3 T. oil, lemon zest and juice, garlic, coriander and cumin in a bowl and set aside.

3. Drain the eggplant and let dry a tad. Line a baking sheet with paper towels. After you cook the eggplant you will need to shuffle them to the paper towels to soak up any excess oil.

4. Add 3T. oil to large cast iron skillet over medium heat. Add a third of the eggplant and cook until each side is dark golden brown. You want a crispy outside and soft inside.  Transfer to paper towels to drain.

5. Add all cooked eggplant into the herb sauce and serve as is or let marinate 15 min, up to two hours. I liked it hot so I ate it right away.


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