Moroccan Eggplant Steaks
Easy grilled eggplant steaks with a zesty Moroccan marinade. Ready in about 20 minutes. Serve with parsley, goat cheese, or pomegranate.
This piquant marinade also works well with squash, zucchini, and even chicken or fish.
Yield: 2-4 servings
- Whisk olive oil, garlic, lemon, Marrakesh Market Blend, and salt; brush on 1/2-inch eggplant slices.
- Grill over medium-high heat about 4–6 minutes per side until marked and tender.
- Works for zucchini, squash, chicken, or fish; finish with parsley, goat cheese, or pomegranate seeds.
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
Do I need to salt the eggplant first?
Salting is optional. Modern eggplants are less bitter, so you can skip it. If you want firmer texture or less bitterness, sprinkle slices with salt, let sit 15–30 minutes, then rinse and pat dry before marinating.
Can I make these without an outdoor grill?
Yes. Use a grill pan on medium-high heat and cook 4–6 minutes per side. Or broil on high for about 4–6 minutes per side, watching closely. You can also roast at 400°F for 20–25 minutes, flipping once.
How long should I marinate the eggplant?
You only need 15–30 minutes for the flavors to soak in. Up to 2 hours is fine, but avoid much longer or slices may become soggy.
What is Marrakesh Market Blend and what can I substitute?
It is a North African spice mix similar to ras el hanout. Substitute with a mix of ground cumin, smoked paprika, coriander, and a pinch of cinnamon. Use about 1 teaspoon each cumin and paprika, 1/2 teaspoon coriander, and a pinch of cinnamon for one tablespoon of blend.
Can I use this marinade for other vegetables or proteins?
Yes. Brush the marinade on zucchini, summer squash, firm fish, or chicken. Adjust cooking time: thin veggies take less time, chicken should reach 165°F internal temperature, and fish cooks quickly.
How do I prevent eggplant from sticking to the grill?
Preheat the grill and oil the grates or brush oil on the eggplant. Use medium-high heat and let each side cook undisturbed until grill marks form before flipping.
How can I tell when the eggplant is done?
It should have clear grill marks and feel tender when pierced with a fork. The flesh will soften and slightly collapse when fully cooked.
How should I store and reheat leftovers?
Store cooled eggplant in an airtight container in the fridge for 3–4 days. Reheat in a skillet or oven to keep texture. Avoid freezing; thawed eggplant often becomes mushy.
Do I need to salt the eggplant first?
Salting is optional. Modern eggplants are less bitter, so you can skip it. If you want firmer texture or less bitterness, sprinkle slices with salt, let sit 15–30 minutes, then rinse and pat dry before marinating.
Can I make these without an outdoor grill?
Yes. Use a grill pan on medium-high heat and cook 4–6 minutes per side. Or broil on high for about 4–6 minutes per side, watching closely. You can also roast at 400°F for 20–25 minutes, flipping once.
How long should I marinate the eggplant?
You only need 15–30 minutes for the flavors to soak in. Up to 2 hours is fine, but avoid much longer or slices may become soggy.
What is Marrakesh Market Blend and what can I substitute?
It is a North African spice mix similar to ras el hanout. Substitute with a mix of ground cumin, smoked paprika, coriander, and a pinch of cinnamon. Use about 1 teaspoon each cumin and paprika, 1/2 teaspoon coriander, and a pinch of cinnamon for one tablespoon of blend.
Can I use this marinade for other vegetables or proteins?
Yes. Brush the marinade on zucchini, summer squash, firm fish, or chicken. Adjust cooking time: thin veggies take less time, chicken should reach 165°F internal temperature, and fish cooks quickly.
How do I prevent eggplant from sticking to the grill?
Preheat the grill and oil the grates or brush oil on the eggplant. Use medium-high heat and let each side cook undisturbed until grill marks form before flipping.
How can I tell when the eggplant is done?
It should have clear grill marks and feel tender when pierced with a fork. The flesh will soften and slightly collapse when fully cooked.
How should I store and reheat leftovers?
Store cooled eggplant in an airtight container in the fridge for 3–4 days. Reheat in a skillet or oven to keep texture. Avoid freezing; thawed eggplant often becomes mushy.
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