- In large bowl, stir together oil, ginger, cumin, coriander, salt, allspice, cinnamon, pepper and cloves. Cut eggplant into rounds, about 1/2-inch (1 m) thick; cut zucchini into slices diagonally, about 1/2-inch (1 cm) thick. Add eggplant, zucchini and red peppers to bowl; toss until well coated in spice mixture.
- Preheat grill to medium-high; grease grate well. Grill vegetables, turning occasionally, for 7 to 8 minutes for zucchini, 10 minutes for eggplant and 14 minutes for peppers, or until lightly charred and tender. Arrange vegetables on serving platter.
Tip: Garnish with 2 tbsp (30 mL) chopped fresh cilantro, parsley or mint if desired.
Tip: Eggplant has a rich and meaty texture. To yield these results, be sure to cook until soft and tender. If undercooked, it can have an unpleasant spongy