Moroccan Eggplant

Moroccan Eggplant
Makes 6
Prep 15 m
Cook 10 m



  1. 1 of 4 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 of 4 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 of 4 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 of 4 Arrange eggplant, fruit and cheese on a platter. Garnish with almonds and cilantro. Cube cheese before serving.
Nutrition Information for Moroccan Eggplant
Servings Per Recipe: 6
Per Serving: 598 mg sodium, 11 g pro., 5 g fiber, 18 g carb., 8 g sat. fat, 27 mg chol., 22 g Fat, total, 298 kcal cal.