Aubergine chermoula sliders

We thought we would slide our guests into our Middle Feastern dinner party with these simple but fresh aubergine canapés. Aubergine can be a tricky veg to pack a punch in a recipe but in this instance it provided the perfect base for our traditional Moroccan chermoula topping.

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We started by making the topping the day before so the flavours could really mix together and infuse in all their yumminess.

  1. Pop the red pepper directly onto the flame of the hob to charcoal (if you have an electric hob then use the oven). This will add a smoky flavour and also change the consistency of the skin so you can easily remove it.
  2. Once blackened pop them in a bowl and cover with cling film while they steam themselves for a couple of minutes.
  3. Peel the skin away from the flesh and discard the peel. Then chop the pepper into fine pieces and pop to one side.
  4. In a bowl combine the olive oil, minced garlic cloves, coriander, lemon juice, spices before adding the chopped pepper
  5. Cover and pop in the fridge to allow the flavours to infuse.
  6. Cut the aubergine into 3/4 inch slices and sprinkle both sides with sea salt to ‘disgorge’ (eliminate water). Then fry the eggplant slices in some hot veg oil until both sides are golden.
  7. Stack the aubergine with a nice dollop of Chermoula and serve them up on a sharing platter.


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