Moroccan Eggplant Salad

Like many Moroccan salads, this one is traditionally made by frying the eggplant in oil. I’ve lightened the recipe by charring the eggplant on the grill. In Morocco you’d use small eggplants, but larger, American-style eggplants work well, too. (Increase the cooking time for the latter.) If you’re used to Middle Eastern–style eggplant salads, you’ll find that the addition of cumin, paprika, and white pepper lends a soulful North African accent to this one.