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Grilled eggplant with spices & argan oil yogurt

Discover the delicious taste of Grilled Aubergines with spices & argan oil yoghurt. An easy and tasty recipe, ideal for a light and tasty dinner. The sweetness of the eggplant blends perfectly with the spices and yoghurt. Finally, the unique, delicate taste of argan oil gives this recipe that undeniable extra something. Your dish will not only be delicious, but also healthy and nutritious. A perfect recipe for unique moments!

Une recette proposée par :

  • Quantité

    4 people

  • Temps de préparation

    20 minutes

  • Temps de repos


  • Temps de cuisson

    30 minutes

  • Temps total

    50 minutes

Liste des ingrédients

  • 60 g blond raisins
  • 40 g dried cranberries
  • 4 c. coffee coriander seeds
  • 5 c. coffee from ras-el-hanout
  • 2 c. coffee orange blossom
  • 4 eggplants
  • 300 g soy yogurt

Grilled eggplant with spices & argan oil yogurt

La recette

– 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.

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