– Preheat oven to 200°C.
– Rehydrate the grapes and cranberries for 5 minutes, covering them flush with hot water. Drain.
– Finely crush the coriander seeds in a mortar.
– In a bowl, combine the coriander powder, ras-el-hanout andolive oil. Season with salt and pepper.
– Add the raisins and orange blossom.
– Cut the eggplants in half lengthwise, and lightly score the flesh with the tip of a knife in a grid pattern.
– Generously drizzle the spicy marinade over the eggplants, and place in the oven for around 30 minutes.
– In a bowl, combine the yogurt andargan oil. Season with salt and pepper. Keep refrigerated.
– Brown the pine nuts in a dry frying pan.
– Cut the spring onions into thin circles (including the green part).
– Chop the coriander.
– Remove from the oven, let the eggplants cool for a moment, then sprinkle the dish with coriander, spring onions and pine nuts. Serve the grilled eggplants with the argan-flavored white sauce and a sprinkling of chopped cebette.