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Aubergine Chermoula

Aubergine Chermoula

Brought to you by: Natoora
    6 serving
4.7 3 ratings Review this recipe

Prep time:

Cook time:

Serves: 6

This aubergine chermoula recipe comes from Persian chef Sabrina Ghayour, taken from her fantastic book "Persiana". Sabrina runs popular supper clubs and pop-up events which showcase the best seasonal produce. Need more aubergine recipe inspirationLook no further. 
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  • 1 tablespoon olive oil
  • 2 aubergines, trimmed and cut into 2.5cm cubes
  • ½ onion , cut in half and thinly sliced
  • 3 cloves garlic
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ½ red pepper , cored, deseeded and cut lengthways into thing stips then halved
  • 1 handful raisins
  • 400g chopped tomatoes
  • 3 tbsp red wine vinegar
  • 2 tsp caster sugar
  • 2 tbsp clear honey


Step 1

Heat a good glug of olive oil in a saucepan over a medium heat, then add the aubergine and sauté until golden brown. Season with salt half way through. Once browned but not blackened, remove the aubergine from the pan and set aside.

Step 2

Put the pan back on the heat, reduce the temperature to low, add the onion slices and cook until caramelised, ensuring you stir them so that they cook and colour evenly. Just as they start to brown, add the garlic paste, cumin, cinnamon and paprika and stir, then add the pepper strips and continue to sauté until the vegetables soften and the peppers are no longer raw. Add the raisins and a touch more salt and fry for a further 5 minutes before adding the chopped tomatoes. Cook for another 5 minutes, then add the red wine vinegar, sugar and the honey.

Step 3

Increase the temperature and stir fry the mix for a minute or two (ensuring it doesn’t burn), then reduce the temperature to low and, using a potato masher, lightly mash the mixture and stir it to ensure it is evenly cooked.

Step 4

Stir in the cooked aubergine and cook for about 8 minutes over a low heat, then turn off the heat, but leave the pan on the hob to cool slightly and allow the flavours to meld.

Step 5

Serve warm with focaccia or toasted bread

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