Name: Vegas pies Morocco
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 1⁄2 piece Eggplant; 1⁄4 tsp Cinnamon; 1⁄4 tsp Cumin Ground; 1⁄4 tsp Paprika powder; 1⁄2 Tbsp Olive oil (mild); 1⁄2 Tbsp Lemon juice

Fruit

Nightshade

Citrus

Culicool

Side dish

Appetizer

Slicing eggplant on a stick is a surprisingly fun variation on the fire. The marinade with cumin, cinnamon and lemon juice gives it a delicious Moroccan touch.

Paleo

Vegetarian

Vegan

Sirtfood

Eggplant

Morocco marinade

Vegas pies Morocco

 Slice the aubergine in width, so that you get round slices. Place them on a plate. 

 Make the Morocco marinade by mixing all ingredients in a bowl. 

 Coat both sides of the slices with this marinade.  Thread two slices on a stick. 

 Leave the eggplant with the marinade for at least 30 minutes. 

 Until here the mise-en-place. Place the plate covered in the refrigerator. 

 Grill the Morocco skewers and turn them after 10 minutes. Grill them again for 10 minutes. It is best to use medium heat. It burns quickly at high heat. Always check how things are going in between. 

 We personally like it best when the aubergine is well cooked and has already shrunk a bit. So your patience can be put to the test, but the longer you wait, the better they taste. After yes, of course not wait until the end of the evening. ;) 

Vegas pies Morocco

Vegas pies Morocco

Macros(per serving)

Macros(per serving)

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