Moroccan Eggplant

Name: Moroccan Eggplant
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

14 ingredients

4 steps

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

Directions

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.