Food Recipes Side Dishes Vegetable Side Dishes Zucchini and Eggplant with Charmoula 2.0 (5,132) Add your rating & review A mortar and pestle are the tools of choice for preparing charmoula, a Moroccan spice rub featuring cumin and garlic. A mini chopper or food processor makes quick work of the fabulous charmoula, which here becomes more of a dressing than a rub.Plus: More Vegetable Recipes and Tips By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on October 19, 2015 Save Rate PRINT Share Close Total Time: 30 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 3 tablespoons cilantro leaves 3 tablespoons fresh lemon juice 2 garlic cloves, halved 2 teaspoons ground cumin 1 teaspoon sweet paprika 1 1/2 teaspoons red wine vinegar 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1 pound small zucchini, cut into 1/2-inch-thick rounds 1 small eggplant—peeled, sliced 1 inch thick and cut into 1/2-inch dice Directions Bring a large pot of generously salted water to a boil. In a mini food processor, combine the cilantro, lemon juice, garlic, cumin, paprika and vinegar and process until the cilantro is finely chopped. With the machine on, add the oil and process until smooth. Season the charmoula with salt and pepper and transfer to a medium bowl. Add the zucchini and eggplant to the boiling water. When the water returns to a boil, cover and cook just until the vegetables are softened, about 3 minutes. Drain well, gently pressing out any excess water with the back of a spoon. Add the zucchini and eggplant to the charmoula and toss to coat. Let stand for 10 minutes before serving. Serve With Chicken or fish. Originally appeared: May 2007 Rate It Print