Chermoula Spiced Eggplant Wraps

Chermoula Spiced Eggplant Wraps recipe

Chermoula, a bright and flavoursome North African condiment comprised of fresh herbs and warm spices, is amazing on a variety of dishes. It acts like a sauce, marinade, or dip for meat, fish and veggies. An all-rounder!

We’ve served it here on a board with baked eggplant, fresh Lebanese bread, and an assortment of crunchy vegetables to give your wrap the perfect texture and flavours. Simple to whip up, satisfying to dig into. 

What you need

Wooden board

Small bowl

Small spoon 

Fry pan 




For the chermoula sauce:

  • 1 cup fresh coriander, packed
  • 1 cup fresh parsley, packed
  • 3 cloves garlic
  • 1 tbsp. ground paprika
  • ½ tbsp. ground cumin
  • 1 tsp. ground coriander
  • ¼ tsp. cayenne pepper (optional)
  • ¼ cup olive oil
  • Juice of 1 lemon
  • Salt (1 tsp. suggested) and freshly ground black pepper, to taste

For the eggplant:

  • 2 large eggplants, sliced into long strips (as pictured)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp. olive oil


For assembly:

  • 4 large Lebanese bread wraps
  • 1 cup (250g) tzatziki
  • 1 cucumber, thinly sliced (or mini cucumbers cut in half)
  • 1 small red onion, thinly sliced
  • 2 tomatoes, thinly sliced
  • ½ cup fresh mint leaves


Step 1

Preheat the oven to 180°C (355°F).

Step 2

To prepare the chermoula sauce, combine the coriander, parsley, garlic, cumin, paprika, coriander, cayenne pepper, olive oil, and lemon juice in a food processor or blender. Process until smooth, adding salt and freshly ground black pepper to taste. Set aside.

Step 3

Season the eggplant slices with salt and freshly ground black pepper, and brush with olive oil. Bake the eggplant for 15-20 minutes, or until tender and slightly charred. Remove from the grill and spread a generous amount of chermoula sauce over each grilled eggplant slice and pop back in the oven for 3-4 minutes. 

Step 4

To assemble the wraps, spread a dollop of tzatziki onto the centre of each Lebanese bread wrap. Layer with chermoula-coated eggplant slices, cucumber, red onion, tomato, and fresh mint leaves. Fold the wrap to enclose the fillings and serve immediately. Or alternatively set up all your ingredients on a platter and have people DIY.


  • Gluten-free: If you prefer a gluten-free option, use gluten-free wraps instead of Lebanese bread.
  • Make it vegan: To make this recipe vegan, replace the tzatziki with a dairy-free alternative.
  • Storage: Store leftover chermoula sauce in an airtight container in the refrigerator for up to 5 days. It’s also great on grilled chicken, fish, or as a salad dressing.

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