Chermoula is a classic Moroccan herb and spice marinade, traditionally made with garlic, herbs, lemon, cumin and paprika. It is often used to season fish, but it is also commonly used with eggplant, whether roasted or grilled. Here, that traditional combination is paired with creamy cannellini beans to create a more substantial dish that works as a simple meal or as part of a larger spread. Everything comes together on one pan: The roasted eggplant absorbs the chermoula directly on the sheet pan, while the beans pick up all the flavors left behind. Using smoked paprika instead of regular sweet paprika lends a subtle smoky depth, and adds another layer of flavor to the dish. A finishing spoonful of Greek yogurt is not traditional, but is still highly recommended: Its cool creaminess cuts through the bold flavors of the chermoula and balances the dish. Serve warm, ideally with flatbread.