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Grilled Eggplant with Moroccan Spices (Aubergines à la Marocaine)

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

Hands-on time 35 mins
Total time 1 hr, 45 mins
Yield

Serves 6 (serving size: about 3 eggplant slices)

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

Nutrition Information

  • calories 100
  • fat 5.5 g
  • satfat 1 g
  • monofat 3.5 g
  • polyfat 0.6 g
  • protein 3 g
  • carbohydrate 11 g
  • fiber 5 g
  • cholesterol 2 mg
  • iron 1 mg
  • sodium 146 mg
  • calcium 78 mg

How to Make It

  1. Preheat the grill to medium heat.

  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.

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.