It’s summertime and the smell of roasted veggies is wafting in the air in the evenings. My favourite will always be roasted eggplants. I especially love using eggplant with flavours from Maghreb, including cumin, coriander, ginger and sweeter spices such as cinnamon and cloves. I then drizzled a green sauce overtop to brighten up the flavours with its sharp lemon and mint!DSC00490 2

Moroccan spice blend:

  • 1 tbsp.  ground cumin
  • 1 tbsp. ground coriander
  • 1 tbsp. ground paprika
  • 1 tbsp. ground garlic
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • Salt and pepper to taste

Moroccan spiced eggplant

  • 1 large eggplant
  • 2 tbsp. salt
  • 1 tbsp. moroccan spice blend
  • 4 tbsp vegetable oil (I use avocado oil)


  1. Preheat oven to 450 or turn on your barbecue to the same temperature.
  2. Slice eggplant lengthwise, about 1-2 cm wide.
  3. Place slices in colander and salt. Allow to sweat for 15 min.
  4. In small bowl, combine oil and spice blend.
  5. Remove excess salt from eggplants and dry.
  6. With pastry brush, spread spiced oil mix onto eggplant slices.
  7. Roast on grill for 10-15min, flipping halfway through, or until softened and browned.

Mint sauce verte:


  • 1 garlic clove
  • 1 1/2 lemons, tested and juiced
  • 3 cups fresh mint
  • 1 shallot, chopped
  • 1/2 tsp red pepper flakes
  • 4 tbsp olive oil
  • Salt and pepper to taste


  1. Place all ingredients except the olive oil in food processor (or blender) and pulse until smooth.
  2. With the machine running, slowly add the olive oil, to ensure its emulsion.
  3. Season and enjoy!

Assembly of moroccan spiced eggplant with mint sauce verte!

DSC00494 2


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