Eggplant Smothered with Charmoula Marinade Charmoula, a Moroccan spice blend, is best known as a tart marinade for fish. Here, its fresh taste is a perfect complement to the warm creaminess of eggplant. This dish should be prepared ahead, to give the eggplant time to absorb the charmoula. 2 medium eggplants, about 1 1/2 lbs. Coarse salt 1 clove garlic, peeled and minced 1 tsp. sweet paprika Pinch hot paprika 3/4 tsp. ground cumin 3 tbsp. finely chopped fresh cilantro 3 tbsp. finely chopped fresh parsley 3 tbsp. fresh lemon juice 1/2 cup extra-virgin olive oil Slice eggplant into 3/4" rounds and sprinkle lightly on both sides with salt. Place in a colander, cover with a cloth, and weigh down the slices with a heavy pot or cans for 30 minutes, until the eggplant exudes its bitter juices. Preheat the oven to 350°. To make charmoula, whisk together garlic, paprikas, cumin, half of the cilantro and parsley, lemon juice, 2 tbsp. olive oil, and salt to taste in a small bowl; set aside. Pat eggplant slices dry with paper towels and lightly brush each slice with olive oil. Spread them in a single layer on a baking sheet and bake until tender and golden, about 25-30 minutes. This will prevent eggplant from absorbing too much oil during frying. Remove eggplant from oven and set aside to cool completely. Heat remaining olive oil in a medium skillet over high heat. Add slices one by one to hot oil and fry until crisp and brown on both sides, about 1 minute per side. Drain on paper towels and transfer eggplant slices to a shallow dish. Whisk charmoula once more and drizzle over eggplant. Sprinkle remaining cilantro and parsley on top. Let stand 1 hour, then serve at room temperature. Serves 4. From "Saveur" magazine, July 1995 middle eastern recipe index christina m k al-sudairy 56% off saveur!