Charred Eggplant with Chermoula

By [e-mail]

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

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