Cheese and Sweet Chermoula Aubergine Recipe
This baked aubergine recipe sees the vegetables topped with a zingy fresh chermoula, molten mozzarella and toasted pine nuts for a little crunch.
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Cooking tools:
- Oven
Ingredients
- 2 large aubergines, weighing approx. 500g in total
- 150g of mozzarella cheese, thinly sliced
- 4 tbsp of pine nuts
- 4 tbsp of olive oil
- 4 tbsp of clear honey
- 3 garlic cloves, crushed
- 3 tbsp of lemon juice
- 30g of coriander, finely chopped
- 3 tsp paprika
- 2 tsp ground cumin
- salt
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