GRILLED EGGPLANT WITH CHERMOULA SAUCE

1 teaspoon cumin seeds 1 bunch (2 ½ ounces)

fresh cilantro

1 ounce fresh flat-leafed

parsley

¼ ounce fresh mint ½ teaspoon minced

garlic

¼ teaspoon red pepper

flakes

⅛ teaspoon table salt ⅛ teaspoon smoked

paprika 3 Tablespoons olive oil,

divided

1 Tablespoon fresh

lemon juice

1 2-pound eggplant, unpeeled, stem trimmed

Make the chermoula sauce: Toast the cumin seeds in a dry skillet over medium-high heat until they are lightly browned and fragrant, about 2-3 minutes.

Trim any thick stems from the cilantro, parsley and mint. Place the herbs in the bowl of a large food processor. Pulse until finely chopped, about 20 times.

Scrape down the sides of the bowl and add the cumin, garlic, red pepper flakes, salt, paprika, 2 tablespoons olive oil and lemon juice. Pulse again until well combined. Taste and adjust seasonings. The chermoula can be made in advance, and will keep in a refrigerated, airtight container for up to 3 days.

Cut the eggplant lengthwise into ½-inch slices. Lightly brush both sides of the eggplant with the remaining tablespoon of olive oil.

Prepare the grill for medium-high direct grilling. Place the eggplant on the grill and cook 3-4 minutes per side, until grill marks appear and the eggplant is soft and gray in color. Place the eggplant on a serving platter and drizzle with the chermoula sauce. Serves 4-6.

Per serving, based on 4: 211 calories (percent of calories from fat, 48), 6 grams protein, 22 grams carbohydrates, 7 grams fiber, 11 grams fat (1 gram saturated), no cholesterol, 115 milligrams sodium.

CONTRIBUTED BY KELLIE HYNES Move over brats and burgers. Grilled eggplant is ready in minutes, and tastes like a party when you garnish it with a flavor-packed chermoula sauce.