I got this recipe for Aicha who had shared the aubergines stuffed with chermoula on her instagram and they looked so delicious. The dish turned out really delicious. I loved the flavours in the Chermoula and stuffing them in aubergines made the taste exceptionally good.
What type of Aubergines should you use? The best are the small ones as they stuff better and are easier to cook. But if you are stuck any aubergines would work.
Ingredients and recipe for Chermoula is here
Ingredients:
- Chermoula (Recipe here)
- 6-8 small aubergines
- 2-3 tbls Olive oil
- 250 gms Passata
- salt to taste
- Red chillies and coriander to garnish
Method:
- Make the Chermoula by following this recipe.
2. Wash the aubergines and remove the green stalk if possible. Leave them whole.
3. Put them in a saucepan and cover them with water. Allow these to boil for 15 minutes. Remove the aubergines and let them cool
4. Once the aubergines are cool, slice them from top to half way and fill them with the chermoula mixture
5. Heat the `Olive oil and add the passata and salt to taste. Once the passata starts to simmer, add the filled aubergines and allow this to cook for 20 minutes. Add some water or passata if required.
6. Once the aubergines soften, the dish is ready. Garnish with coriander and red chillies and serve it with rice.
. 
More recipes using aubergines are:
- Masala and Coconut Stuffed Aubergine and Potato Curry
- Spinach and Aubergine Mash curry
- Potatoes and Aubergine (Eggplant) Curry
- Aubergine Pickle
Aubergines stuffed with Moroccan Chermoula Posted on
Ingredients
Chermoula Stuffing
- Chermoula (Recipe here)
Other ingredients
- 6-8 small aubergines
- 2-3 tbls Olive oil
- 250 gms Passata
- salt to taste
- Red chillies and coriander to garnish
Instructions
- Make the Chermoula by following this recipe.
- Wash the aubergines and remove the green stalk if possible. Leave them whole.
- Put them in a saucepan and cover them with water. Allow these to boil for 15 minutes. Remove the aubergines and let them cool.
- Once the aubergines are cool, slice them from top to half way and fill them with the chermoula mixture
- Heat the `Olive oil and add the passata and salt to taste. Once the passata starts to simmer, add the filled aubergines and allow this to cook for 20 minutes. Add some water or passata if required.
- Once the aubergines soften, the dish is ready. Garnish with coriander and red chillies and serve it with rice.
Notes