GRILLED EGGPLANT AND TOMATOES WITH CHERMOULA

Grilled Eggplant and Tomatoes With Chermoula image

Chermoula, the pungent Moroccan herb sauce that is traditionally used as a marinade for fish, is also great with grilled vegetables, like the last of the summer's eggplant and tomatoes. You can use an outdoor or an indoor grill for these.

Provided by Martha Rose Shulman

Categories dinner, lunch, main course, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 4

Ingredients

1 recipe chermoula (see recipe)
2 long Asian-style eggplants
4 medium tomatoes, halved
2 to 4 tablespoons olive oil, as needed

Steps:

Prepare a hot grill. Cut the eggplants in half lengthwise, sprinkle with salt and brush on both sides with olive oil. Cut the tomatoes in half, sprinkle with salt and toss with 1 tablespoon olive oil. Grill the eggplant on both sides until soft and charred. Grill the tomatoes on the cut side until grill marks appear, turn and grill briefly on the other side.
Transfer the grilled vegetables to a platter. Spoon chermoula over the top. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 10 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 297 milligrams, Sugar 13 grams