Charred Eggplant with Chermoula
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Ingredients
- 2 t cumin seeds
- 1 t coriander seeds
- 1 t grated lemon rind
- 1/2 t Kosher salt
- 1/4 t paprika
- 1/8 t ground red pepper
- 2 cloves chopped garlic
- 1 C cilantro
- 1 C parsley
- 2 T lemon juice
- 1/4 C olive oil
- Cooking spray
- 2 medium eggplants, sliced 1/4" thick
Details
Servings 6
Preparation time 14mins
Cooking time 29mins
Preparation
Step 1
Heat dry skillet over med heat. Add cumin & coriander seeds; cook 3-4 min until toasted & fragrant. Crush seeds. In small bowl, add crushed seeds, lemon rind, salt & pepper & garlic; mash to form paste. Place spice mixture, cilantro, parsley & lemon juice in food processor; pulse until finely chopped. With processor on, slowly pour olive oil thru food chute. Process until blended.
Heat grill. Baste eggplant slices with olive oil. Grill 3 min per side. Drizzle cilantro mixture over
eggplant & serve
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