Grilled Eggplant with Moroccan Spices (Aubergines à la Marocaine)
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
Gallery
Credit:
Iain Bagwell; Styling: Heather Chadduck Hillegas
Recipe Summary
Ingredients
Directions
Chef'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.
Nutrition Facts
Per Serving:
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.