moroccan eggplant

vegan | gluten free | kosher style

serves 2 - 4

Great vegan side dish or appetizer . It's delectable and refreshing at the same time . This little Moroccan dishes are called salads whether hot or cold. Good for using as tapas or a a side dish for brunch ;)

INGREDIENTS

INSTRUCTIONS

2 EGGPLANTS

1 TBLSP. GARLIC

2 TBLSP. LIME JUICE

1/2 TSP. HYMALAYAN PINK SALT

1/2 TSP. PAPRIKA

1/4 TSP. HARISSA SEASONING

1/8 CUP. EXTRA VIRGIN OLIVE OIL

1 CUP GRAPE SEED OIL FOR FRYING

1. MIX TOGETHER THE OLIVE OIL , GARLIC, SPICES, HERBS AND LEMON JUICE TOGETHER.

2. CUT THE EGGPLANTS IN 4 PIECES LENGTHWISE , LEAVING THE TOP PART ATTACHED.

3. HEAT GRAPE SEED OIL AT MDIUM HIGH HEAT AND START FRYING THE EGGPLANTS .

4. KEEP TURNING UNTIL GOLDEN BROOWN .

5. REMOVE FROM OIL AND DRAIN ECXESS OIL IN A PEPER TOWEL .

6. SPREAD THE MIXTURE ON TOP . SERVE WITH A BREAD OF CHOICE . HERE I USED PAN SOBAO :). IT GOES WELL ON ITS OWN, BUT EVEN BETTER ACCOMPANIED

WITH