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.
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
3/8 teaspoon kosher salt
How to Make It
Preheat the grill to medium heat.
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.
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.
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