Eggplant Chermoula

Inspired by traditional North African chermoula, this is a great option to rub over eggplant and vegetables. This delicious recipe combines aromats with the heat from MAGGI Chilli Garlic paste and richness from the BUITONI Pasta sauce to create a perfectly balanced sauce.
  • 10 Portions


  • 200mL olive oil, with extra on hand
  • 16 Lebanese eggplants, roll-cut into large pieces
  • 4 brown onion, sliced
  • 8 cloves of garlic, peeled and sliced
  • 2 tbsp cumin seeds
  • 4 cinnamon quills
  • 8 red capsicum, cored, de-seeded, and sliced into strips
  • 4 tbsn MAGGI Chilli Garlic Paste
  • 1.2kg BUITONI Sugo al Pomodoro
  • 320g dried currants
  • 80mL red wine vinegar
  • 80g honey
  • 300g almonds, toasted and roughly chopped
  • 2 bunches of parsley, washed and picked


  1. Heat olive oil in a large pot over high heat, fry eggplant, adding extra olive oil to pan as required. Add salt to eggplant halfway through cooking. Once thoroughly browned, but not blackened (10 minutes), remove from pan and set aside.
  2. On a low-medium heat, fry capsicum until heavily caramelised and skin separating from flesh (15-20 minutes). Add onion and garlic, and continue to cook until onion is translucent and garlic softened and sweet (8 minutes). Add spices and MAGGI Chilli Garlic Paste and cook until fragrant, stirring regularly to avoid sauce burning.
  3. Once fragrant, add BUITTONI Sugo al Pomodoro, deglazing the pan as you go. Bring the sauce to just below the boil and reduce to a simmer. Add currants, red wine vinegar, and honey. Cook for 10 minutes until sauce is desired thickens. Adjust seasoning.
  4. Serve garnished with toasted almonds, chopped parsley, and your choice of bread.