In the ‘Energy Boost’ episode of The Urban Vegetarian, food nerd host Desiree Nielsen shows us breakfast, lunch, dessert, and dinner options to help keep you energized all day. This energy booster pairs aromatic herbed oil blend chermoula with perfectly roasted eggplant for a meal that’s as good for supper as it is for leftovers the next day.
Serve 4
Ingredients:
½ lemon, zest
2 tablespoons (30 ml) fresh lemon juice
1 clove garlic, chopped
½ cup (120 ml) extra-virgin olive oil
2 teaspoons (10 ml) toasted cumin seeds
¼ cup (60 ml) fresh cilantro, leaves and stems chopped
¼ cup (60 ml) fresh parsley, leaves and stems chopped
1 teaspoon (5 ml) smoked paprika
¼ teaspoon (1.25 ml) hot paprika
2 medium eggplants
Method:
Preheat oven to 350 F (180 C).
Make the chermoula: In the bowl of a food processor, combine the lemon zest and juice, garlic, olive oil, cumin, cilantro, and parsley and puree until smooth.
Slice the eggplants in half and score the flesh with crosshatch cuts.
Spread the chermoula onto the cut side of the eggplants, pressing into the cuts.
Bake for 25-30 minutes or until eggplant is tender and golden.
Enjoy!
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