Moroccan Spiced Grilled Eggplant
2 medium sized eggplants
¼ cup olive oil
3 garlic cloves, minced finely
2 tsp cumin, whole
1 tsp coriander, whole
1 tsp cinnamon, ground
1 tsp sweet paprika
1 cup quinoa, cooked
½ cup raisins
Juice from ½ lemon
Salt and pepper to taste
1 cup plain yogurt
1/3 cup chopped pistachios
4 green onions, chopped
½ cup cilantro, washed and chopped
1/3 cup mint, washed and chopped
Drizzle of honey (optional)
Preheat your BBQ to 225 0F.
Grind your whole cumin and coriander with a mortar and pestle or using a spice grinder. Mix in cinnamon, paprika, garlic, and oil.
Slice the eggplants lengthwise and spread spice mixture over each cut side of the eggplant. Let sit for about 5 minutes.
Place eggplants on grill, cut side down. After about 10 minutes on the grill flip onto the other side and continue to grill for about 10 minutes or until eggplants are very soft.
Once your quinoa is cooked, mix with raisins, lemon juice, and season to taste with salt and pepper.
To serve, divide eggplants between 4 plates, scoop 1/4 quinoa mixture on top of each. Top each with yogurt, chopped pistachios, greens onions, cilantro, and mint.
Drizzle generously with honey. (optional)