Moroccan Grilled Eggplant
Featured Chef Courtesy of Jack Jear, Willy Street Co-op Event Coordinator.
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Moroccan Grilled Eggplant

I enjoy this recipe because it can be changed so many ways by adding different herbs and spices and also because it is just as delicious without adding meat.

Prep.
Cook.
Category: 
Entree
Tags:
Gluten-free Wheat-free Celiac Corn-free Egg-free Soy-free Nut sensitivity

Ingredients

For 2 Serving(s)

moroccan-grilled-eggplant

  • 1 eggplant
  • sunflower oil
  • salt
  • pepper
  • 6 oz Greek yogurt
  • 1 clv garlic
  • 2 roma tomatoes
  • 1 cucumber
  • 6 oz feta cheese
  • 1/2 lb ground lamb
  • fresh parsley

Moroccan Grilled Eggplant Directions

  1. Preheat the oven to 375°F. Add parchment paper to a baking sheet.

  2. Brush sunflower oil on to both sides of the eggplant paddles. Coat evenly with salt pepper, and thyme. Arrange on prepared baking sheet and bake in oven for 35 minutes. The eggplant is done when slightly browned, but if you prefer it crispier, cook for an additional 5-10 minutes.
  3. While the eggplant is in the oven, cook the ground lamb in a skillet. Stir the minced garlic into the yogurt.
  4. Transfer the eggplant onto a serving platter and top with a generous dab of garlic-yogurt. Add the crumbled lamb, then layer with cucumber, tomato, feta, and parsely. Serve with warm pita.
  5.  

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