MOROCCAN STYLE GRILLED EGGPLANT
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recipecommunityMOROCCAN STYLE GRILLED EGGPLANT
4 pounds eggplants
1 head garlic
1/2 cup extra-virgin olive oil
1 large red onion
1 tablespoon ground cumin
3/4 pound sun-ripened organic tomatoes, cored, halved, seeded, and diced
1 cup aged balsamic vinegar
1/2 to 3/4 cup sugar
Salt
Freshly ground black pepper
3 to 4 tablespoons Moroccan spice mix
1/2 cup minced organic Italian parsley
Toasted pita wedges or flatbread pieces (optional)
Moroccan Spice Mix
Makes: About 1/4 cup
INGREDIENTS
Grated zest of 1 orange, (1 tablespoon)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon hot chili powder
1 teaspoon coarsely ground pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt, preferably kosher
1/2 teaspoon sugar
1/4 teaspoon ground cloves
Mix all spice mix ingredients together thoroughly.
PREPARATION
For Eggplant
Preheat an outdoor grill.
Rub the head of garlic all over with a little olive oil. Wrap in heavy-duty aluminum foil and place on the grill, in a spot where the fire beneath is medium-hot, usually toward the edge.
Prick the eggplants in a few places with a table fork. Place them on the grill, turning the frequently with tongs, until their skins are evenly charred and the eggplants feel very tender but not yet mushy, 15 to 20 minutes. (If the eggplants appear to be charring too quickly, move them toward the side of the grill rack where the fire is a bit cooler.) Remove from the grill to a cooling rack and leave to cool completely.
Meanwhile, when the garlic feels tender, giving easily when the packet is carefully squeezed with a grilling glove, 20 to 30 minutes, remove the packet from the grill and place on the rack to cool.
While the eggplants and garlic are cooling, cut the onion into slices about 1/2 inch thick. Season with salt and pepper and grill until lightly charred on both sides, 3 to 5 minutes per side. Remove from the grill and set aside.
When the eggplants are cool, cut them in half lengthwise. Use a tablespoon to scrape out the flesh from each half. Chop finely on a cutting board and transfer to a mixing bowl.
Chop the onion slices and add them to the eggplant.
Remove the garlic from the foil packet. Separate the cloves and, with your fingers, squeeze out the garlic puree from each clove into the bowl, discarding the garlic skins.
Put the cumin in a small, dry skillet. Place over medium-low heat and cook, stirring, until the cumin turns fragrant, about 30 seconds. Add the cumin to the bowl along with the tomatoes, vinegar, and 1/2 cup of the sugar. Stir well. Add more sugar along with salt and pepper to taste.
Stir in spice mix to taste, along with the remaining olive oil and the parsley. Serve at room temperature, with toasted pita or flatbread pieces as a dip or alongside grilled lamb, pork, or chicken as a side dish.
4 pounds eggplants
1 head garlic
1/2 cup extra-virgin olive oil
1 large red onion
1 tablespoon ground cumin
3/4 pound sun-ripened organic tomatoes, cored, halved, seeded, and diced
1 cup aged balsamic vinegar
1/2 to 3/4 cup sugar
Salt
Freshly ground black pepper
3 to 4 tablespoons Moroccan spice mix
1/2 cup minced organic Italian parsley
Toasted pita wedges or flatbread pieces (optional)
Moroccan Spice Mix
Makes: About 1/4 cup
INGREDIENTS
Grated zest of 1 orange, (1 tablespoon)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon hot chili powder
1 teaspoon coarsely ground pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt, preferably kosher
1/2 teaspoon sugar
1/4 teaspoon ground cloves
Mix all spice mix ingredients together thoroughly.
PREPARATION
For Eggplant
Preheat an outdoor grill.
Rub the head of garlic all over with a little olive oil. Wrap in heavy-duty aluminum foil and place on the grill, in a spot where the fire beneath is medium-hot, usually toward the edge.
Prick the eggplants in a few places with a table fork. Place them on the grill, turning the frequently with tongs, until their skins are evenly charred and the eggplants feel very tender but not yet mushy, 15 to 20 minutes. (If the eggplants appear to be charring too quickly, move them toward the side of the grill rack where the fire is a bit cooler.) Remove from the grill to a cooling rack and leave to cool completely.
Meanwhile, when the garlic feels tender, giving easily when the packet is carefully squeezed with a grilling glove, 20 to 30 minutes, remove the packet from the grill and place on the rack to cool.
While the eggplants and garlic are cooling, cut the onion into slices about 1/2 inch thick. Season with salt and pepper and grill until lightly charred on both sides, 3 to 5 minutes per side. Remove from the grill and set aside.
When the eggplants are cool, cut them in half lengthwise. Use a tablespoon to scrape out the flesh from each half. Chop finely on a cutting board and transfer to a mixing bowl.
Chop the onion slices and add them to the eggplant.
Remove the garlic from the foil packet. Separate the cloves and, with your fingers, squeeze out the garlic puree from each clove into the bowl, discarding the garlic skins.
Put the cumin in a small, dry skillet. Place over medium-low heat and cook, stirring, until the cumin turns fragrant, about 30 seconds. Add the cumin to the bowl along with the tomatoes, vinegar, and 1/2 cup of the sugar. Stir well. Add more sugar along with salt and pepper to taste.
Stir in spice mix to taste, along with the remaining olive oil and the parsley. Serve at room temperature, with toasted pita or flatbread pieces as a dip or alongside grilled lamb, pork, or chicken as a side dish.
