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