Grilled Eggplant with Moroccan Spices (Aubergines à la Marocaine)
By cserumga
100 calories per serving
- 6
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
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.