Chermoula Spiced Aubergine Wedges with Tahini Sauce and Feta

Spiced Aubergine Wedges | Selma's TableWhile I was in Cape Town, I stayed with friends in their gorgeous villa.  Justin has designed and decorated the house so that it is not only stunning to look at but also very liveable – and while the rooms are classically arranged, there is nothing precious about the house at all except of course, for their gorgeous Labradors who kept me company! Spiced Aubergine Wedges | Selma's TableIn their fabulous kitchen, antique blue and white Spode plates jostle for position on the open shelving with contemporary blue and white bowls and mugs; bone and silver cutlery is stored in earthenware jars, fruit and vegetables are displayed in blue and white bowls on the island and silver and glass cloches are in constant use to cover food which has been prepared. Mixing old and new, marble and wood – the kitchen is just such joy to work in. Spiced Aubergine Wedges | Selma's TableThe evening before the wedding, they had planned to host a “casual” braai (barbecue). We had all had all been to a cocktail party the night before, at the grooms’ (also stunning) house and some of us were feeling a little fragile! Nonetheless, that morning, Justin went off shopping, coming back with bags full of fresh produce, tender beef and cases of bubbles. Jake was arriving that afternoon, flying out straight after finishing his last mock exam and had to be collected. On the way to the airport we discussed the menu and what had to be done. Traffic was horrendous which meant we were running a little late and Justin had some work to do when we got back, so I assumed the role of sous chef and set about chopping ingredients for a salad and marinating the beef for the barbecue.

That evening, the table was covered in a stunning trellis patterned cloth; the centrepiece was a trio of coral Himalayan salt candles surrounded with a swathe of fresh mint from the garden.  Plates and napkins were piled up and salads were laid out under the cloches. Huge wooden platters with bowls of nibbles and cheese circulated around the pool where we mingled before the meal and watched another spectacular sunset over the South Atlantic.

While I was sous-cheffing, I found a pile of glossy, purple aubergines which were to be turned into ‘chips‘. Further enquiry led to the clarification that chips meant wedges, so I tossed them in a spice mix I found int the larder and they were roasted in the oven that evening. The leftovers were sprinkled with feta and parsley and served at room temperature with houmous and were absolutely delicious. Spiced Aubergine Wedges | Selma's TableI couldn’t wait to re-create this when I got back. Chermoula is a North African spice blend consisting of ground cumin and coriander seeds, sumac, chilli, paprika, salt and pepper. It is mixed into a paste with lemon juice, olive oil, garlic and coriander before slathering over meat and fish. You can make your own or buy it ready mixed. Google is your best bet! Spiced Aubergine Wedges | Selma's TableI use the chermoula as a dry rub, coating the aubergine wedges after tossing them in olive oil. The wedges are roasted, turning them over halfway through the cooking time and roasting until the edges are crispy and the thicker bits are soft and squidgy. It’s that wonderful combination of flavours and textures; soft and  crispy with a nutty, smokey, tart and salty flavour with the freshness of the chopped parsley and coriander leaves. Delicious with barbecues, as a side to roast lamb or chicken or as part of a mezze.

I am taking this over to Angie’s Fiesta Friday #59 which this week is being co-hosted by the lovely, bubbly Jhuls @ The Not So Creative Cook and  the fabulous Mila @ milkandbun. If you are new to blogging, please do join the party, we would love to see you. Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration! Submit a post (please be sure to include the link and a mention, in your post, to Angie’s   Fiesta Friday #59 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to! If you’re new to Fiesta Friday, please do take a minute to read the guidelines.

Chermoula Spiced Aubergine Wedges with Tahini Sauce and Feta

  • Servings: 4 side servings
  • Difficulty: easy
  • Print

INGREDIENTS

  • 2 aubergines (eggplants)
  • 2 tsp chermoula dry spice blend
  • 2-3 Tbsp olive oil
  • a good pinch of salt
  • 2 Tbsp tahini
  • 1 clove of garlic, crushed
  • 1 lemon halved and one of the halves, sliced into wedges
  • water to thin
  • 50 g feta
  • 1 Tbsp chopped parsley and coriander leaves
  • olive oil to drizzle.

INSTRUCTIONS

  1. Pre-heat oven to 180C/350F
  2. Slice the aubergines into 12 – 16 wedges each, depending on their size.
  3. Toss wedges in olive oil then sprinkle over the chermoula spice mix and a god pinch of salt and toss again. I do all of this on the baking sheet.
  4. Roast for 20 – 25 minutes, turning them over once, half way. They should be golden, cooked through and a little crispy at the edges.
  5. In the meantime, mix the tahini with the juice of half a lemon which will make it very think. Stir in a little water at a time to get it to a good drizzling consistency and then stir in the garlic and set aside.
  6. Crumble the feta and chop the parsley.
  7. Place the wedges in a serving platter, drizzle with tahini mix and scatter over the feta and parsley. Drizzle over a little olive oil and serve with lemon wedges.

You can omit the tahini and serve these with a scoop of houmous instead.

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

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69 thoughts on “Chermoula Spiced Aubergine Wedges with Tahini Sauce and Feta

  1. Oh my Selma, the table setting is gorgeous, the house is wonderful. I just took a peek at the wedding pictures you posted on FB, what a view!! Loved your floppy hat, you looked quite grand! Loved how your aubergines turned out, beautifully charred and sounds pretty flavorful with the chermoula spice and feta. Did I ever mention that I think you should write a book? (and I don’t mean a recipe book). I love all your expressions – Oh and btw, did you post any pictures on Cape Town itself? Lastly, Jake is awfully cute, love his long hair :)

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    • This is my third visit to Cape Town, Lorettta and to be honest, this one was more of a social whirl as there were so many people there for the wedding. I’ve done most of the touristy things – I have a couple of albums on Facebook from the two previous visits that you might enjoy. I’ve done an IMK post which touches on a fabulous Farmers Market held on the Premier’s grounds – you might like that! Jake is, thankfully, going for a hair cut tomorrow. I don’t mind his hair long, however it’s just utterly out of shape but thank you for your sweet comments about him!!

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  3. I love the kitchen – it’s just so simple and beautiful.
    And the aubergine wedges – wow! I really love aubergines, but I always end up frying them and dip them in a soy sauce. I never had chermoula spice before, I better check out what are in this spice mix. This is such a perfect dish, Selma. Thank you so much and I am so very much excited to try this. :D Enjoy the weekend.

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    • Thanks – Justin has such a good eye – you can see more of the house if you click on the link in the first paragraph – it takes you to his website and you can also sigh over his client projects…

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  4. Sounds like you had an awesome time in South Africa, Selma. And this house? Amazing! So awesome that the two of you got to enjoy this time together… :)
    The aubergines sound so hearty yet nice and fresh at the same time. I love this recipe, sounds like it’s perfect for summer days. :)

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  5. Aubergines are so lovely and this looks so good I just want a fork and have a taste now! I don’t have the spice blend but will roast some aubergines, not sure why I haven’t done this for a while, what an inspiring dish :) and the kitchen looks gorgeous!

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    • Thanks Petra – sometimes we just need reminding of the dishes we make. We have such an overload of information at our fingertips that it is easy to get caught up in trying out new things every day. My son reminded me that I haven’t made his absolute favourite dish in about 2 years!

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      • Oh I so know what you mean! I love to get new ideas regarding cooking, techniques as well as ingredients but no matter what, sometimes there is nothing like a roast chicken with gravy and mash type food! :)

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  6. What a lovely kitchen! Simple yet grand at the same time! I wish I could physically visit that kitchen. I would have hated myself if I had missed this post of yours! What a lovely write-up! You do have a way with words! Loretta is right! You should think of writing a book!
    As for the Chermoula Aubergines, they look so temptingly delicious! I have never heard of Chermoula spice before but it sounds easy enough. I hope Elaine will share the recipe with all of us! The Aubergine recipe is simple and easy to do. We make something similar with the Japanese eggplant. I mix the slices with cumin, coriander powder, pepper, red chilli powder, dry mango powder and salt and pan fry it.
    Love your pictures.

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    • Ooh, that sounds lovely! Thank you for your kind words Su, I’m not sure what I would write about though!! My friends’ kitchen is just gorgeous – as you say – simple yet grand! Elaine has a recipe for Chermoula on her blog – I will find the link and update my post x

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