Morocco - Grilled Eggplant with Moroccan Spices

By Addylicious

You can paint slices of eggplant with olive oil and grill them over coals for this French-Moroccan salad. The only trick is to cook the eggplant over a gentle fire, so the texture is soft and creamy. Alternatively, it may be cooked on a stovetop grill, baked, or pan-fried. Be sure to let the eggplant marinate in the sauce for at least an hour.

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
Preparation time 35mins
Cooking time 105mins
Adapted from myrecipes.com

Preparation

Step 1

Step 1
Preheat the grill to medium heat.
Step 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.
Step 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.