Chermoula Stuffed Eggplant Recipe from the cookbook herbivoraciuos by Chef Michael Natkin.

This is a great cookbook. The recipes are easy, in many ways simple, created by a person who has a family to feed all the whilst working. The best part is that they are recipes that taste good!

1.Preheat the oven to 450°F.

2. Grease a baking sheet generously with olive oil, or use parchment paper.

3. Trim and discard the stem ends of the eggplants.

4. Cut the eggplants in half lengthwise trim about 1/8 inch off the bottom of each eggplant half to remove some of the skin so it will create a stable base.

5. Cut the eggplant halves almost in half again parallel to the base, creating a slit and keeping the eggplant skin  intact.

6. Open up each eggplant halves and rub the inside with a generous tablespoon of chermoula and then on the open cut side.

7. Put the eggplant on the baking sheet cut side up .

8. Drizzle with olive oil and spread with a sprinkle of salt.

9 Warm serving bowls or plates.

10. Bake the eggplant until completely tender and just starting to brown about 20 to 30 minutes. A 185F internal temp.

Remove from the oven and place an eggplant half on each serving plate and add a little more chermoula on top.   Crumble feta cheese on top serve immediately.