Morrocan Eggplant Salad with Chermoula

Ingredients:

• 1 lb eggplant
• 3 1/2-4 tbsp olive oil
• 1 clove garlic, grated
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• 1/2 tsp paprika
• ground red pepper, pinch
• 1 tbsp cilantro, chopped
• 1 tbsp green onions, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt

Directions:

1. Preheat oven to 400 degrees.
2. Wash the eggplant and wipe it dry. Cut it into 3/4 inch slices.  Brush the eggplant slices lightly but evenly with about 1 1/2-2 tbsp olive oil.
3. Place the slices on a baking sheet lined with parchment paper or oiled aluminum foil. Bake until fork tender for about 25 minutes.  Check at 20 minutes and adjust the time if needed.
4. Set aside the baked eggplant slices and let cool to room temperature.
5. Prepare the chermoula dressing by combining the remaining ingredients and whisk it well.  Drizzle it all over the eggplant slices.  Combine gently and set aside for at least half an hour.