Moroccan eggplant with chermoula

Ingrédients

• 12 oz eggplant (aubergine (approx))
• 2 tbsp olive oil
• 2 tbsp chermoula sauce ((or a little more - approx 1/2 of recipe))

Préparation

1. 1

   Preheat oven to 400F/200C. Trim the ends off the eggplant and cut into a relatively small dice (bite-sized chunks).

2. 2

   Put the eggplant on a baking sheet or in a baking dish and toss with the oil. Roast for around 20 minutes until lightly browned.

3. 3

   Allow the eggplant to cool slightly and toss with the chermoula sauce. Serve cold or at room temperature - the flavors will deepen if left to marinate overnight.