Moroccan Eggplant Recipe

Name: Moroccan Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/4 cup lemon juice; 2 tablespoons honey; 1 teaspoon ground cumin; 1/2 teaspoon cinnamon; 1/2 teaspoon turmeric; 1/2 teaspoon salt; 1/4 teaspoon ground cayenne; 1/2 cup chopped cilantro, plus more for garnish; 2 cloves garlic, minced; 1 large eggplant or 2 medium eggplants (about 1 1/2 lbs total); 2 peaches or 3 apricots; 8 ounces halloumi or bread cheese; 3 tablespoons roughly chopped almonds

Servings: persons

1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons honey
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon ground cayenne
1/2 cup chopped cilantro, plus more for garnish
2 cloves garlic, minced
1 large eggplant or 2 medium eggplants (about 1 1/2 lbs total)
2 peaches or 3 apricots
8 ounces halloumi or bread cheese
3 tablespoons roughly chopped almonds

1
1. Heat grill or grill pan to medium-high heat. In a small bowl, whisk together olive oil, lemon juice, honey, cumin, cinnamon, turmeric, salt and cayenne until well combined. Stir in cilantro and garlic. Set aside.
2
2. Trim eggplant and slice lengthwise into 1/2-inch-thick planks. Halve and pit peaches; slice each half into 3 wedges. Slice cheese into four 1/2-inch-thick planks. Brush eggplant, fruit and cheese generously with dressing.
3
3. Grill eggplant and fruit on medium-high for 2 to 3 minutes per side, until eggplant is cooked through and fruit has grill marks. Grill cheese 2 minutes per side.
4
4. Arrange eggplant, fruit and cheese on a platter. Garnish with almonds and cilantro. Cube cheese before serving.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup olive oil, 1/4 cup lemon juice, 2 tablespoons honey, 1 teaspoon ground cumin, and more.

Yes, Moroccan Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Eggplant

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