Ingredients

The following ingredients have 4 Servings
  • 3 medium-sized eggplants
  • 1 red bell pepper
  • 2 garlic cloves
  • 1/4 cup parsley
  • 1/4 cup cilantro
  • 1/2 cup olive oil
  • 1 lemon, juiced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • Avocado oil, for frying

Instruction

  • Cut the eggplant into 3/4-inch slices. Add a little salt to disgorge. Fry the eggplant slices in some hot avocado oil until both sides are golden.
  • Put the red pepper in the oven on broil for ten minutes, or over an open flame on the stove-top tossing for a few minutes until the skin blackens. Place in a bowl and cover with plastic wrap and let steam for a few minutes. Peel the pepper to remove the skin and keep only the flesh. Finely chop the pepper.
  • In a bowl, grate the garlic, chop the parsley and cilantro very finely, add the olive oil, lemon juice and spices, chopped peppers and marinate.
  • Spread the marinade on a face of each slice of eggplant. Serve!