Grilled Eggplant with Middle Eastern Spices
- 1 eggplant (a medium eggplant is about a pound)
- ground coriander seed
- ground cumin seed
- olive oil
- optional -- hot pepper, see below
Slice eggplant into slices about half an inch thick. Sprinkle with coriander, cumin, and pepper. Drizzle with olive oil and smear it on with your hands. Let sit for 5 to 10 minutes. Sprinkle with salt and grill on a medium-hot grill, about 4 minutes per side.
If you like more spice, whisk a little hot pepper into the olive oil before drizzling. Aleppo pepper is an authentic Middle Eastern one, or a little Harissa paste. Cayenne or other hot pepper works fine if that's what's on hand.
Each eggplant serves 3-4.
Nutritional Information: Figuring four servings and 1 Tablespoon olive oil, each serving has 4 grams effective carbohydrate plus 3 grams fiber and 60 calories.