Moroccan Eggplant

This eggplant dish looks as good as it tastes!  I was given these guidelines from a lovely Moroccan lady and I  adjusted the seasonings to my taste.

Slice 2 purple Moroccan Eggplant_for blogeggplants about one quarter inch thick into disks, sprinkle with extra virgin olive oil and sea salt onto a baking sheet and bake at 350 degrees until browned.  I arranged the eggplant in a spiral and topped with a mixture of:

  • 1 crushed garlic clove
  • 1 tsp. paprika
  • pinch of cinnamon and harissa (a spicy Tunisian paste)
  • 1 tsp. cumin
  • 1 tbsp. of chopped cilantro and 1 tbsp. chopped flat-leaf parsley
  • 1 tbsp.  chopped preserved lemon rind
  • 2 tbsp. oil

Chop an addition tbsp. each of cilantro and parsley to sprinkle on top.  This can be served at room temperature.

Note: if you need a quick and easy homemade harissa recipe, blend 2 tablespoons of tomato paste with 1 teaspon of cayenne pepper, 1 tablespoon ground cumin, 1/4 cup lime juice, 1/2 teaspoon salt with a 1/2 cup of olive oil. Found this recipe at http://www.nytimes.com/recipes/7228/Quick-Harissa-Sauce.html

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