I'm still reminiscing about my trip to Morocco a few months ago. To return my taste buds to that time, I grabbed an armful of Moroccan-inspired spices I had in my pantry to create a simple chermoula spice mix. Chermoula is a North African blend of herbs and spices, usually made with fresh cilantro, parsley, garlic, and dry spices like cumin, paprika, and cayenne.

This is a plant-powered recipe with a filling that is similar to the ingredients I use to make cauliflower bolognese. While the eggplant is roasting, I combine cauliflower rice, tomatoes, walnuts, lentils, and a carrot and simmer for about 15 minutes. For omnivores, you can use your favorite protein, combine it with the garlic and onion, and leave out the carrots, walnuts, lentils, and cauliflower rice.

The photos show the eggplants roasting on the rack of the baking sheet, however you can bake them on parchment paper or other surface. And actually the eggplants bake better on parchment paper because they can reabsorb any olive oil or juices expressed during the roasting.

This makes a great meal on its own or combine it with a salad or side. It goes well with butternut squash fries. The filling and eggplants can be made ahead and reheated and combined, or combined before refrigerating and then reheated. And if you're avoiding eggplant, this filling goes well in roasted butternut squash or sweet potatoes.