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 eggplants 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