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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. From each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect. | 2. Slice the eggplant into 1/2" (1 cm) thick slices, salt and let drain in a colander for 1/2 hour. | 3. Rinse well and squeeze gently. | 4. Pat dry using paper toweling. | 5. Heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. | 6. Drain on paper toweling and then mash the eggplant, garlic and spices together. | 7. Return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. | 8. Stir often during cooking. | 9. Pour off the oil and season with the lemon juice. | 10. Correct the seasoning with salt to taste and let come to room temperature. | 11. Serve with the harissa sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
paprika	1	tablespoon	sweet	19.176	3.6713	0.9615	0.8765
garlic clove	4 -6		crushed	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
harissa				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.