Zucchini eggplant duo

warm zucchini eggplant salad: 
2 zucchini
1 big eggplant
1 onion
2 tbs olive oil
1 teaspoon silan (date syrup)
Spices: sprinkle of : cumin, smoked paprika, turmeric, salt and pepper
1/2 lemon juice
Garnish with any of you fave seeds or green herbs ( I used hemp seeds )
  1. Peel eggplant, cut into squares
  2. Wash zucchini well & cut into circles
  3. Non stick skillet, Medium heat, add olive oil & infused your spices & silan  in it, by sprinkling all spices into the olive oil, let them dissolve and open up, it will give the best flavor
  4. Chopped your onion and sauté onions first until they are translucent
  5. Add eggplant & zucchini, mix well and cover & low heat , cook for 25-35 minutes or until it’s the vegetable are flavorful & soft . ( add water/ olive  if needed so your veggies wouldn’t stick/ burn )
  6. It’s delicious warm & cold, it’s even delicious the next day, I highly recommend to double this recipe 👌🏻 I love serving with spicy tahini drizzle on top, any tahini flavor will work , enjoy