Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 2 medium eggplants into 2.5 cm thick rounds.

2. 2

   In a large bowl, whisk together 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 0.5 teaspoon ground turmeric, 0.25 teaspoon ground ginger, 0.125 teaspoon ground cinnamon, and 0.5 teaspoon salt until well combined.

3. 3

   Add the eggplant rounds to the bowl and toss thoroughly until each piece is evenly coated with the spice mixture.

4. 4

   Carefully place the spiced eggplant rounds into a vacuum-sealable bag along with 2 tablespoons of vegetable broth, then seal the bag removing as much air as possible.

5. 5

   Immerse the sealed bag in a preheated sous-vide water bath set to 85°C (185°F) and cook for 1 hour until the eggplant is tender.

6. 6

   While the eggplant cooks, prepare the Chermoula by combining 3 tablespoons olive oil, 2 minced cloves of garlic, the juice of 0.5 lemon, 0.5 teaspoon ground cumin, 0.5 teaspoon sweet paprika, 0.5 cup chopped fresh cilantro, and 0.5 cup chopped fresh parsley in a small bowl.

7. 7

   Once the eggplant is cooked, carefully remove it from the bag, pat it dry, and sear the rounds in a hot skillet with the remaining 1 tablespoon of olive oil over medium-high heat for 2-3 minutes per side until beautifully browned.

8. 8

   Serve the seared sous-vide spiced eggplant immediately, generously drizzled with the fresh Chermoula and garnished with 1 tablespoon finely diced preserved lemon rind and 2 tablespoons toasted pine nuts.