My F&W
quick save (...)

Zucchini and Eggplant with Charmoula

  • FAST

A mortar and pestle are the tools of choice for preparing charmoula, a Moroccan spice rub featuring cumin and garlic. A mini chopper or food processor makes quick work of the fabulous charmoula, which here becomes more of a dressing than a rub.

Plus: More Vegetable Recipes and Tips

  1. 3 tablespoons cilantro leaves
  2. 3 tablespoons fresh lemon juice
  3. 2 garlic cloves, halved
  4. 2 teaspoons ground cumin
  5. 1 teaspoon sweet paprika
  6. 1 1/2 teaspoons red wine vinegar
  7. 2 tablespoons extra-virgin olive oil
  8. Salt and freshly ground pepper
  9. 1 pound small zucchini, cut into 1/2-inch-thick rounds
  10. 1 small eggplant—peeled, sliced 1 inch thick and cut into 1/2-inch dice
  1. Bring a large pot of generously salted water to a boil. In a mini food processor, combine the cilantro, lemon juice, garlic, cumin, paprika and vinegar and process until the cilantro is finely chopped. With the machine on, add the oil and process until smooth. Season the charmoula with salt and pepper and transfer to a medium bowl.
  2. Add the zucchini and eggplant to the boiling water. When the water returns to a boil, cover and cook just until the vegetables are softened, about 3 minutes. Drain well, gently pressing out any excess water with the back of a spoon. Add the zucchini and eggplant to the charmoula and toss to coat. Let stand for 10 minutes before serving.
Serve With Chicken or fish.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.