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Roasted eggplant with chermoula and wheat
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Luiza Faria
@aquelavegana- Ingredients
- Recipe
- Crushed garlic cloves2 unit(s)
- Cumin powder1 teaspoon
- Coriander powder2 teaspoon
- Pepperoni1 teaspoon
- Sweet paprika1 teaspoon
- Lemon zest2 tablespoon
- Olive oil150 ml
- Eggplants2 unit(s)
- Wheat for kibbeh150 g
- Boiling water140 ml
- Raisins50 g
- Chopped coriander1/4 cup
- Chopped Mint1/4 cup
- Lemon juice2 tablespoon
- Pomegranate seeds to taste
- Garlic Sauce to taste
- Chermoula: In a bowl, add the crushed garlic, cumin, coriander, pepperoni, paprika, lemon zest, 2/3 of the azejte and salt. mix and reserve
- Cut the eggplants in half, lengthwise. Make deep, diagonal cuts in the flesh of the eggplant. Be careful not to puncture the shell
- Spread the chermoula over each eggplant half
- Place the eggplants on a baking sheet and place in a preheated oven at 180°C. Bake for 40 minutes, or until the eggplants are golden and juicy.
- Wheat: in a bowl, add the wheat and cover with boiling water. Hydrate the wheat for 10 minutes. After the time, drain the water
- Add the rest of the oil to the wheat
- Add the raisins, cilantro, mint and lemon juice. Mix well. adjust the salt
- Spread the wheat over each half of the eggplant.
- Finish with mint leaves, pomegranate seeds and garlic sauce
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