Although chermoula is a spicy paste typical of North Africa, it can also be used as a base or dressing of many dishes, and it is perfectly combined with vegetables, fish ... Its bittersweet touch makes this dish irresistible.
Ingredients for 2 servings:- 1 eggplant- 1/2 onion- 1 clove of garlic- 1/2 red pepper- 1 tomato- 1 handful of raisins- 1 handful of cashews- 1/2 teaspoon of ground cumin- 1/2 teaspoon of ground cinnamon- 1/2 teaspoon of sweet paprika- Olive oil- 1 splash of wine vinegar- 1 tablespoon of honey- Salt
Recipe:- Wash and dice the eggplant.- In a pan with a good jet of olive oil, sauté the aubergine until golden.- When it is half cooked, add a little salt.- Remove it from the pan and reserve it.- Peel and cut the onion in julienne.- Reheat it over low heat in the same pan where you have cooked the aubergine until it caramelizes.- Peel and cut the garlic into very small squares.- Wash and cut the red pepper into strips and then, cut them in half.- When the onion begins to brown, add the garlic, cumin, cinnamon and paprika.- Add the pepper and mix everything until all the vegetables are tender.- Sprinkle a pinch of salt and add the raisins.- Wash and cut the tomato into very small pieces.- Let the vegetables cook for five more minutes before adding the tomato and then let it sauté for five more minutes.- Incorporate wine vinegar and honey.- 5 minutes later, add the aubergine and cashews and stir everything while it's fryi...