Grilled Moroccan Eggplant


  • 1 medium eggplant (about 1 pound)
  • 1/2 cup extra-virgin olive oil, plus more for brushing the eggplant
  • Sea salt and freshly ground black pepper
  • 3 cloves Roasted Garlic mashed, or 1 garlic glove, very finely chopped
  • 1/2 teasppon ground cumin
  • Juice of 1 lemon
  • 1 tablespoon coarsely chopped fresh cilantro, plus 1/4 cup whole cilantro leaves for garnish
  • 2 tablespoons chopped fresh flat-leaf parsley

This is one of my all-time favorites! I love the garlicky, cumin lime oil spooned over the grilled eggplant.


Prepare a medium-hot grill. Slice the eggplant into 1/2-inch-thick rounds. Brush the slices with olive oil on both sides and season with salt and pepper.

In a small bowl, combine the 1/2 cup of oil, 1/2 teaspoon salt and 2 grinds of pepper, the garlic, cumin, lemon juice, chopped cilantro, and parsley.

Grill the eggplant round for 3 to 4 minutes on each side, until soft but still holding their shape. Transfer the eggplant from the grill to a platter and spoon the herbed oil mixture over the slices.

Garnish with cilantro leaves. Serve warm or at room temperature.