This recipe is from the MasterChef Live event held in Sydney in December 2010.


  • 1 clove garlic, sliced

  • 2 eggplants, cut in half and

  • flesh scored

  • 3 tablespoons olive oil

  • 80g Chermoula (see below)

  • 200g yellowfin tuna loin

  • 1 red capsicum, roasted,

  • peeled and sliced into 5 mm strips

  • ½ bunch coriander, chopped

  • Chermoula

  • 2 teaspoons cumin seeds

  • 2 teaspoons coriander seeds

  • 1 bunch coriander

  • 1 bunch flat leaf parsley

  • 3 garlic cloves

  • 2 teaspoons paprika

  • ½ teaspoon chilli flakes

  • juice of 1 lemon

  • 150 ml olive oil


  • 1.

    Preheat the oven to 150°C. Place the sliced garlic in the scored flesh of the eggplant halves and rub in 2 tablespoons of the olive oil. Place on a baking tray, cover with foil and cook for 30 minutes or until the eggplant is soft. Remove from oven and set aside to cool.

  • 2.

    Meanwhile, brush the tuna with 2 tablespoons of chermoula and place in the fridge to marinate.

  • 3.

    When the eggplant is cool enough to handle, remove the garlic then scoop out the flesh and place in a sieve to drain for 5 minutes. Transfer the eggplant to a chopping board and roughly chop into large pieces.

  • 4.

    Place in a bowl with the remaining 2 tablespoons of chermoula, capsicum and coriander and fold through.

  • 5.

    Place a char-grill pan over high heat. When hot, reduce the heat to medium and add the tuna. Cook for 1 minute on each side, then remove from the pan and slice into 8 pieces.

  • 6.

    To serve, gently reheat the chermoula eggplant and divide among serving bowls. Top with a slice of tuna.

  • Chermoula:

  • 1.

    Roast the cumin and coriander seeds in a dry frying pan. Transfer to a blender, add the coriander, parsley and garlic and blend until smooth.

  • 2.

    Add the remaining ingredients and blend until combined. Add the oil slowly, with motor running.

  • 3.

    Makes 250g store leftovers in an airtight container in the fridge for up to 1 month.

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