Morrocan Grilled Scallops and Eggplant Confit

1 medium eggplant
1/4 cup olive oil
salt and freshly ground pepper
2 tsp. ground ginger
2 tsp. paprika
2 tsp. ground cumin
1/4 tsp. cayenne
1 tsp. grated lemon rind
1 cup chopped onions
1 tbsp. chopped garlic
2 cups chopped tomatoes
1 tbsp. lemon juice
2 tbsp. chopped parsley
12 large scallops
2 tbsp. unsalted butter

Preheat oven to 450°.
2
Cut strips of skin from eggplant to make a striped effect. Cut eggplant into 1/2-inch thick slices. Baste with 2 tbsp. oil, season with salt and pepper and place on a baking sheet. Bake for 20 minutes turning once or until browned. remove from heat and cool. Cut into 1/2-inch dice.
3
Combine ginger, paprika, cumin, cayenne and lemon rind.
4
Heat remaining 2 tbsp. oil in a large skillet over medium heat. Add onions and garlic and sauté for 2 minutes. Add half of spice mixture and cook another 30 seconds. Add eggplant and tomatoes, stir together, reduce heat and cook slowly for 25 minutes or until mixture is very thick and tasty. Stir in lemon juice and parsley and season with salt and pepper. Reheat when needed.
5
Sprinkle scallops with remaining spice mixture and season with salt and pepper.
6
Heat butter in a nonstick skillet over medium-high heat. Add scallops and sear about 1 to 2 minutes per side. Scallops should be opaque in the centre.
7
Spoon eggplant mixture onto 4 serving plates and top with scallops. Serve with couscous as a main dish.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ER2011.