Eggplants are bountiful at this time of year, but after a couple of batches of babaganough and a big dish of ratatouille, it’s easy to get stuck in a rut just roasting them. This recipe for sweet and spicy Moroccan-style eggplant mixes it up with some smoked paprika, red peppercorns, and some simple sugar syrup or honey, all topped off with a generous handful of iron-packed parsley. Add a side of herbed couscous or quinoa and you’re good to go. Like many eggplant dishes, this one is also even better the next day after the flavors have had a chance to really infuse. Read on for the details:

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