Grilled Moroccan Eggplant Recipe
Easy grilled Moroccan Eggplant! Thick slices of eggplant marinated in the bold flavors of olive oil, cumin, coriander, ginger, a touch of cinnamon, and lots of garlic. Cooked low and slow on the grill until meltingly tender. It’s so easy, and a great way to enjoy summer eggplant.
Print
Pin
Servings: 4 servings
Ingredients
- 1 medium eggplant (1 1/2 pounds)
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon red chile flakes
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 lemon, for serving
Instructions
- Remove stem from eggplant and slice into 1-inch thick slices.
- In a dish large enough to hold the eggplant (like a 9 x 13 baking dish), combine remaining ingredients, and whisk until smooth. add eggplant and rub each slice in the marinade until well coated. Marinate at least 1 hour or up to 24 hours. I think 4 hours of marinating time is ideal.
- Heat grill to medium heat. Clean grill grates and rub with oil. Grill eggplant until lightly charred on both sides and tender, about 4 minutes per side.
- Remove from the grill, drizzle with olive oil, and squeeze lemon over the top.
Notes
- Make-ahead instructions: The eggplant can be marinated up to 24 hours in advance.
- Special tools (affiliate links): Chef Knife, Cutting Board, Liquid Measuring Cup, Grill, 9x13-inch Baking Dish, Measuring Spoons
- Grilling Tips: Grill over medium heat to prevent the outside from burning before the inside is cooked through.
- Ras el Hanout: This is a spice mix popular in Morocco. If you have it in your spice cabinet, feel free to substitute 4 1/2 teaspoons of it for the spices listed. Don't omit the salt.