Aubergine & red pepper chermoula

This vibrant aubergine and pepper stew is a delicious blend of North African-inspired flavours, and plenty of nutritional benefits, especially for hormonal health. It's one of my favourite side dishes because of its versatility; it pairs beautifully with various foods, adding a spicy, slightly sweet flavour. I often serve alongside roasted chicken, fish, lamb, or grilled halloumi with couscous or rice. To elevate the dish, I like to top it with crumbled feta, toasted pine nuts, and fresh coriander. The stew also works well for lunch, whether paired with eggs on sourdough or used to supercharge a grilled cheese sandwich or wrap. For a vegan main course, simply stir in a tin of chickpeas and top with extra nuts for extra protein.

Click here for a Sumac Chicken Traybake recipe that works perfectly with the chermoula (see photo below).

Incorporating a diverse array of plant foods is beneficial for our health, especially for hormonal balance during perimenopause:

• Fibre: Aubergines, red peppers, and onions are excellent sources of dietary fibre, which plays a vital role in gut health. A healthy gut microbiome is essential for hormone regulation, helping to metabolise and eliminate excess oestrogen via the gut.

• Blood Sugar Balance: Adding fibre and healthy fats from olive oil helps to stabilise blood sugar levels. Together, they slow the breakdown of food, providing sustained energy throughout the day. This can help mitigate common symptoms of irritability and fatigue associated with hormonal fluctuations during perimenopause.

• Micronutrients: Red peppers are particularly high in vitamin C, which may support collagen production and immune function. Meanwhile, garlic and onions are understood to promote liver health and maintain a healthy immune system. A well-functioning liver is crucial for detoxifying hormones, the first stage of clearing excess hormones from the body before they are excreted through the gut.

Ingredients

Serves 6-8

• 3 small aubergines, cut into half-moon slices

• 3 small red onions, cut into half-moon slices

• 3 red peppers, sliced

• 2 large garlic cloves, chopped or grated finely

• 2 heaped tsp ras el hanout spice blend

• 2 x 400g cans chopped tomatoes

• Handful of sultanas or 4 chopped dates/dried apricots

• 1 tbsp red wine vinegar or apple cider vinegar

• 1 tsp sea salt

• Method

• Preheat the oven to 180°C (350°F).Place the aubergine slices on a baking tray, coat well with olive oil, and sprinkle with sea salt. Roast in the oven for 20 minutes, turn and roast for an additional 5-10 minutes until soft.

• In a large, wide pan, heat a drizzle of olive oil over medium heat. Add the onions and fry gently for 10 minutes until softened.

• Add the red peppers and cook for another 10 minutes. Stir in the garlic and cook for 2 more minutes.

• Next add the roasted aubergine to the pan along with the ras el hanout and sultanas or dried fruit. Stir to combine.

• Pour in the chopped tomatoes, and add the dried fruit, cover, and simmer for 40 minutes, stirring occasionally. If the mixture begins to stick, add a little extra water.

• Stir in the vinegar and sea salt, and cook for a few more minutes.

• Serve with with any of the following; meat, fish, feta, grilled halloumi, cous cous, or rice, plus fresh coriander, and toasted nuts.