Harissa Carrots With Basil Parmesan Eggplant

This unlikely combination makes for a light, vegetarian friendly meal option or could make for a great appetizer. The best part, besides tasting amazing, is that this entire takes 15 minutes to prepare! Try using Newfoundland Sea Salt for an all local seasoning for this delicious meal .

(psst we carry Newfoundland Sea Salt in our market!)

Harissa Carrots

Ingredients:

4 TBSP Butter

1 LB Carrots, Peeled.

1 Pinch Sea Salt

2 TBSP Harissa

1 TBSP Maple Syrup (or Honey)

Juice of 1 Lemon

Directions:

In a large pan, melt the butter over medium heat. Add the carrots and seasonings to the pan and cover for 10 minutes or until tender.

Enjoy!

Basil Parmesan Eggplant

Ingredients:

2 Medium Eggplants, sliced

8-12 Basil Leaves

1 Cup Parmesan Cheese, grated

2 TBSP Butter

Ingredients:

In a large pan, melt the butter over low heat. Cook the eggplant on the pan for about 15 minutes, or until light brown and tender. Add the basil and cheese.

Enjoy!