Eggplant smothered with charmoula

from "The Food of Morocco" by Paula Wolfert, p. 429

Make in advance to allow egglplant slices to absorb the flavor of the charmoula.

Recipe calls for two step cooking.  First you bake the eggplant slices, then fry them in oil.  The baking keeps the eggplant from absorbing too much oil during frying.

Ingredients:

  • 2 medium eggplants (about 1.5 lbs)
  • Coarse salt
  • 1 T finely chopped parsley (flat leaf)
  • 1 T finely chopped cilantro
  • 4 T extra virgin olive oil  (may need more)
  • Charmoula Sauce  (see instructions under sauces)

Directions:

  1. Slice the eggplant into 3/4 inch thick rounds and sprinkle lightly on both sides with the coarse salt.  Place in a non-aluminum colander, cover with a paper towel or a cloth, and weight down with a heavy pot or cans.  Let stand for 30 minutes or until the eggplant exude their bitter juices.
  2. Preheat oven to 350 degrees
  3. Make the charmoula sauce
  4. Pat the eggplant slices dry and lightly brush each slice with olive oil.  Spread them in a single layer on an oiled baking sheet and bake until tender and golden, about 25 to 30 minutes.  Remove from the oven and set aside to cool completely.
  5. Heat the remaining olive oil in a medium skillet over high heat.  Add the eggplant slices one by one to the hot oil and fry until crisp and browned on both sides, about 30 seconds per side.  Drain on paper towels and transfer to a shallow serving dish.
  6. Whisk the charmoula once more and drizzle over the eggplant.
  7. Sprinkle the parley and cilantro on top.
  8. Let stand 1 hour before serving.

Still good the next day.

Also good heated up.