Instead of falling for the obvious Mediterranean roasted eggplants, which probably include garlic and rosemary, why not give them a more exotic Moroccan flavor? We painted our eggplants with extra virgin olive oil infused with crushed garlic, smoked paprika, coriander seeds and red peppercorns. This mix of spices together with a sweet drop of syrup and topped with fresh parsley makes up this mouth-watering recipe.
Commonly found in moussaka and ratatouille, eggplants are related to both tomatoes and potatoes, belonging to the Solanaceae family. Best enjoyed grilled, eggplants go amazingly well with this mix of sweet and spicy. Go on and let all these exotic flavors melt together into a delightful memorable experience with a Moroccan edge.
1. Gather the ingredients
- 2 medium size eggplants
- 1 cup of fresh parsley
- 1 cup of extra virgin olive oil
- 1 garlic clove
- 1 tsp of smoked paprika
- 1 tsp of coriander seeds
- 1 tsp of red peppercorns
- 3 tbs of syrup (or honey)
- a pinch of marine salt
2. Slice eggplants and grill
Slice eggplants in medium thick rounds, salt them and leave them to ‘sweat’ for about 10 minutes to remove the bitterness. Heat grill or skillet over medium heat on both sides until golden. Let it cool.
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3. Pestle the seeds
Crush the coriander and red peppercorn seeds with a mortar and pestle.
4. Make the sweet spicy sauce
Mix the olive oil, crushed garlic clove, a pinch of marine salt, smoked paprika, crushed coriander seeds and red peppercorns with the syrup to make the sauce.
Mix the cooled grilled eggplant slices with the sauce and leave it to absorb all the goodness.
6. Sprinkle in fresh parsley
Roughly chop fresh parsley leaves and sprinkle into the mix. Enjoy immediately or store it in a glass container in the fridge to munch with salads, on toasts or straight out of the jar!