ZALLUCA

Ingredients

• 2large eggplants, sliced into 1 cm rounds
• olive oil, to shallow-fry
• 2 tspground cumin
• 2 tspsweet paprika
• 2lemons, juiced
• 2 tbspharissa (see carrots in harissa recipe note)
• 
  
• 
  
• ¼ cupflat-leaf parsley, chopped
• 
  
• 
  
• 
  

  Instructions

  Standing time 2 hours
  Place eggplant slices in a colander. Sprinkle with 2 tsp salt, toss to coat, then set aside for 2 hours to drain. Pat slices dry with paper towel.

  Heat 1 cm olive oil in a shallow frying pan over medium heat. Working in batches, cook eggplant for 4 minutes on each side or until light golden brown. Drain on paper towel.

  Combine remaining ingredients in a bowl. Arrange eggplant slices over the base of a shallow serving dish and spoon sauce over the top. Serve warm.
•