Moroccan eggplant with chermoula

This Moroccan eggplant with chermoula is easy to make, great for making ahead, and delicious for lunch or as a side.

📝 Ingredients

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

👨‍🍳 Instructions

1. 1Preheat oven to 400F/200C. Trim the ends off the eggplant and cut into a relatively small dice (bite-sized chunks).
2. 2Put 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. 3Allow 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.