The Kitchen (The home of Delicious Arabic Food) invites you to try Spiced fried eggplant (zlluca) recipe. Enjoy the Arabic cuisine and learn how to make Spiced fried eggplant (zlluca).
This spicy eggplant dish makes a hearty side to any Moroccan feast.
Skill level Easy
2 large eggplants, sliced into 1 cm rounds
olive oil, to shallow-fry
2 tsp ground cumin
2 tsp sweet paprika
2 lemons, juiced
2 tbsp harissa (see carrots in harissa recipe note)
¼ cup flat-leaf parsley, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
Photography Brett Stevens
As seen in Feast magazine, February 2014, Issue 28. For more recipes and articles, pick up a copy of this month’s Feast magazine