Grilled Eggplants and Peppers

steps

1. Heat a grill to medium-high. In a large bowl, combine peppers, 1 to 2 tablespoons salt, and 1 to 2 tablespoons olive oil and toss to combine. Place peppers on grill, turning occasionally until skin is charred and peppers are soft, about 3 to 5 minutes. 
2. Transfer peppers to a mixing bowl and cover with plastic wrap; let steam for 15 minutes. Remove from bowl and let cool; peel skin from peppers using a paper towel or dish towel and remove seeds. Cut peppers into strips and set aside in a mixing bowl.
3. In a cast-iron pan over medium-high heat, pour 3 to 4 tablespoons olive oil. Add salt to surface of pan; you’re looking for an even layer of salt over the surface of the oil. Once pan is hot and oil is shimmering, place eggplant cut-side down into oil. With a spatula, press eggplant down so cut sides brown evenly. Once eggplant has browned, remove from pan and add to pepper bowl. 
4. Toss eggplant and peppers with enough Chermoula to coat vegetables. Serve more Chermoula on the side.

Chermoula

1. In a blender, combine cumin, coriander, paprika, red pepper flakes, garlic, lime juice, salt, and pepper and blend together. With the blender running, add olive oil in a slow stream. Next, add 4 tablespoons of water in a slow stream and continue blending until emulsified.