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.

Recipe by Cooking Light July 2015


Credit: Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

35 mins
1 hr 45 mins
Serves 6 (serving size: about 3 eggplant slices)


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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Nutrition Facts

100 calories; fat 5.5g; saturated fat 1g; mono fat 3.5g; poly fat 0.6g; protein 3g; carbohydrates 11g; fiber 5g; cholesterol 2mg; iron 1mg; sodium 146mg; calcium 78mg.