This is a little bit of - http://www.myrecipes.com/recipe/cha.....lant-chermoula

But with more of a tweak!

Now the recipe for the eggplant is:

Ingredients

2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt
1/4 teaspoon paprika

1/8 teaspoon ground red pepper
2 garlic cloves, coarsely chopped
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
handful of fresh mint (not called for, but I have a whole bunch growing wild in my backyard)
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Cooking spray

2 medium eggplants, trimmed and cut into 1/4-inch-thick slices (about 2 pounds)
2 portabella mushroom caps, rinsed (more if you're serving extra people)
1 ball mozerrella cheese, sliced
slices of provolone

Preparation

1. Heat a dry skillet over medium heat. Add cumin and coriander seeds; cook 3 to 4 minutes or until toasted and fragrant. Crush seeds with a mortar and pestle or a small heavy skillet. Add rind, salt, paprika, red pepper, and garlic; mash to form a paste. Place spice mixture, cilantro, parsley, and juice in the bowl of a food processor; pulse until finely chopped, scraping sides of bowl as needed. With processor on, slowly pour olive oil through food chute, processing just until blended.

2. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Arrange one-fourth of eggplant slices in pan; cook 3 to 5 minutes on each side or until browned and tender (slightly charred is even better). Place cooked eggplant on a platter. Repeat procedure 3 times with cooking spray and remaining eggplant. Drizzle cilantro mixture over eggplant.

...I did not use my heavy skillet - rather, I used my grill the whole way. And I used ground cumin and coriander, along with a good bit of paprika.

Whats more, I made the charmoula first with my mini-chopper - I definitely recommend the olive oil, and I had a Meyer lemon for the juice plus the zest; I also put a good bit of red wine vinegar to loosen this up (about 2 teaspoons)!

I also had 2 large portobello mushroom caps (rinsed and cleaned)...2 large beefsteak tomatoes (sliced)...and a ball of mozzerella (also sliced)...

So, I put all of that together in a large pan to marinate for a couple of hours, covered in the fridge....

Set the grill at 300 - 350 degrees....then took out said pan from the fridge to the grill...

Takes about 15 - 20 minutes to cook, though start with the mushrooms first, as they can take the heat/punishment...you'll know when they're done when they look a brown on the inside.

Cooked the mushrooms along with the eggplant...let the eggplant get a good char on them....

But, cooked the tomatoes with the cheese last, since I didnt want the cheese all over in the grill (a large grill pan with the holes in it is a lifesaver here, thats for sure!)

Then just layered them all together, and serve!

A good bit picky from the garlic and chili flakes, but very tasty!

Enjoy!