Roasted Eggplant with Sweet & Smokey Chermoula, Goat Cheese and Pistachios
An easy to make appetizer, main course, or even dessert. This eggplant is covered in a drinkable chermoula with melted goat cheese and pistachios.
Ingredients
- 2 medium sized eggplants cut in half lengthwise
- 1 cup crumbled goat cheese
- 1/2 cup pistachios chopped finely
For the Chermoula
- 4 tbsp extra virgin olive oil
- 1/4 cup date molasses
- 3 garlic cloves peeled and pressed through a garlic press, or finely chopped
- 1 lemon juiced
- 1/2 cup cilantro chopped
- 3 tbsp paprika
- 2 tsp cumin
- 1 tsp salt
Instructions
- Mix together all of the ingredients for the chermoula.
- Pre-heat the oven to 400 degrees.
- Cut the eggplant in half, lengthwise, leaving on the top green part. Make cross-cut diagonal slices into the flesh of the eggplant so that the chermoula can seep into the eggplant while it cooks. Lay the eggplant halves, flesh side up, in a baking dish, and scoop a couple tablespoons of chermoula on top, spreading it around the flesh of the eggplant and allowing it to seep into the slices that you previously made.Place the eggplants in the oven for 35 minutes and allow them to roast.
- After the 35 minutes, carefully remove the baking sheet from the oven. Top each piece of eggplant with a generous amount of crumbled goat cheese and a few pinches of chopped pistachios. Place the eggplant back in the oven for an additional 5-10 minutes until the goal cheese has slightly melted.Remove the eggplant. Plate, and drizzle with any remaining chermoula that you desire and a little chopped parsley or other herb for garnish.