Grilled Eggplant with Moroccan Spices (Aubergines à la Marocaine)

By cserumga

100 calories per serving

Ingredients

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon freshly ground black pepper
• Dash of ground red pepper
• Dash of ground cinnamon
• 3/4 cup plain low-fat yogurt
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 (1-pound) eggplants
• Cooking spray
• 3/8 teaspoon kosher salt

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat the grill to medium heat.

2. Combine coriander and cumin in a small skillet over medium heat; cook 1 1/2 minutes or until toasted. Combine coriander mixture, black pepper, red pepper, and cinnamon in a small bowl. Place spice mixture in a spice grinder; process until finely ground (you can also crush with a mortar and pestle). Combine 1/2 teaspoon spice mixture, yogurt, 1 tablespoon oil, mint, and parsley in a small bowl, stirring with a whisk.

3. Partially peel eggplant lengthwise with a vegetable peeler, leaving long stripes. Cut eggplant crosswise into 1/2-inch-thick slices; lightly coat with cooking spray. Sprinkle evenly with remaining spice mixture, pressing to adhere. Arrange eggplant on grill rack coated with cooking spray; grill 5 minutes on each side or until just tender. Place eggplant on a platter; cool to room temperature. Spread yogurt mixture evenly over eggplant. Cover with foil, and let stand at room temperature at least 1 hour. Drizzle with remaining 1 tablespoon oil. Sprinkle with salt.