This is a delicious way to eat eggplant! I also used leftovers in a pita rollup! Brad found the sauce a bit sharp but I quite liked that aspect. However be aware of it as you add lemon juice in case you don’t like it quite so intense.

Chermoula Sauce Ingredients:

• 4 garlic cloves, chopped
• salt
• 1 c. chopped cilantro
• 1 1/2 t. sweet paprika
• 1/2 t. ground cumin
• pinch of cumin
• 1/4 c. extra virgin olive oil
• juice of 2 lemons

1. In a mini-food processor combine all ingredients and process until smooth.
2. Note: can use 1/3 c. parsley in lieu of 1/3 c. of cilantro.

Eggplant Rounds:

1. Slice one eggplant into rounds. Salt and let rest for 30 minutes, dabbing up the liquid that accumulates.
2. Wipe slices clean then brush with olive oil. Sprinkle with salt & pepper.
3. Lay slices on baking sheet and broil for about 5 minutes per side, until nicely browned. Brush second side with olive oil after flipping.

Serve eggplant rounds drizzled with Chermoula sauce. Sprinkle with toasted pine nuts prior to serving.