Name: Roasted Vegetables with Morocan Spice Cheese Croutons
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 Japanese eggplants, diced ( about 4 cups); 2 medium zucchini, diced (about 3 cups); 1 1/2 tbsp sweet paprika; 1/2 tsp garlic powder; 1/2 tsp turmeric; 1/2 tsp cumin; 1/4 tsp coriander; 1/4 tsp Aleppo pepper or red pepper flakes; 1/4 tsp salt; 1/8 tsp pepper; 5 tbsp extra virgin olive oil; 2-15 oz cans of organic chickpeas; 1 cup fresh chopped parsley; 1 lemon; Cheese Croutons (recipe follows)

Ingredients

Scale

1- 7oz block Sincerely Brigitte Moroccan Spice cheese, diced into about 40 cubes
4 tbsp unbleached all purpose flour
2 eggs, lightly beaten
2 cups panko bread crumbs
Pinch of salt
4 tbsp olive oil, for frying

Cook Mode Prevent your screen from going dark

Instructions

Cube the Moroccan Spice cheese into about 40 cubes
Place cheese in a large resealable bag with 4 tablespoons of flour and a pinch of salt to taste. Seal the bag and shake it really well until all the cheese is well coated with flour.
Pour beaten eggs into a deep dish
Place Panko bread crumbs into another deep dish add a pinch of salt to taste
Dip each crouton in egg and then Panko until well coated
Heat olive oil in a late skillet. Fry cheese one minute per side until crispy. Serve immediately

Notes

YOU CAN MAKE THIS DISH AHEAD OF TIME, BUT FRY THE CROUTONS JUST BEFORE SERVING. CHEESE CAN BE ALSO BREADED AHEAD OF TIME AND STORE IN THE FRIDGE FOR A COUPLE OF HOURS BEFORE FRYING.

Prep Time: 15 mins
Cook Time: 10 mins