Ingredients for Moroccan Fried Eggplant
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How to Make Moroccan Fried Eggplant
- Peel and cube 1 large eggplant (about 1 lb).
- In a bowl, toss the eggplant cubes with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 1/2 teaspoon of paprika, 1/4 teaspoon of turmeric, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Carefully add the eggplant cubes to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
- Fry the eggplant for about 5-7 minutes per side, or until golden brown and tender.
- Remove the eggplant from the skillet and place it on a paper towel-lined plate to drain excess oil.
- Serve immediately as a side dish or appetizer. Garnish with chopped fresh cilantro or parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
26g
Fat
4g
Carbs
5g