Earlier this year, I wanted to share more savoury recipes on my blog and with you guys! I’m always cooking a few times a week and I love trying new recipes but find myself repeating the same old recipes over and over. Over the next few months, President’s Choice is challenging me to #PlayWithYourFood by creating delicious, new recipes with a mystery box filled with products from their PC Black Label Collection.
How fun right? This month’s mystery box included:
To be honest, I have never cooked with any of these three products before but I’m always open to trying new things and cooking with different flavours!
It was my first time trying out the PC Black Label Ras El Hanout. It’s a North African spice blend that consists of 23 different spices that include chili flakes, coriander and rose petals. It’s such a unique blend but has familiar flavours that remind me of Moroccan food.
I love garlic and think I might love the PC Black Label Black Garlic even more! Black Garlic is rich and sweet and adds a delicious caramelized flavour to any dish.
As for the PC Black Label Goose Fat, has anyone tried duck fat french fries before? If you think duck fat is delicious, goose fat is even more luxurious!
The first thing that came to my mind was a Moroccan Eggplant Tagine or how delicious it would be to toss potatoes in the PC Black Label Ras El Hanout Spice Blend! Ultimately, I decided I wanted to make fried eggplant and zucchini crisps that can be served casually at a get-together with friends and family or elevated into an Eggplant Stack for your next dinner party!
My Grocery List:
- PC Black Label Ras El Hanout Spice Blend
- 1 large eggplant
- 2 zucchinis
- 1 lemon
- 1 lime
- Panko Bread crumbs
- Parmesan cheese
- Fresh Mozzarella
- Greek Yogurt
- PC Black Label Black Garlic
- PC Black Label Pizza Sauce
- PC Black Label Goose Fat
I wanted to make sure the Eggplant and Zucchini Crisps were super crispy! I sliced my eggplants, with the skin on, into 1/2″ slices and laid them in a single layer on clean paper towel to draw out some of the moisture. I sprinkled a little salt and layered another piece of paper towel on top and set them aside for about 20 minutes.
In the meantime, I seasoned the Panko bread crumbs with the aromatic PC Black Label Ras El Hanout, a little salt and pepper, freshly grated parmesan and some lemon zest to add some brightness to the crisps! Honestly, you guys need to try this spice blend, it’s so unique and has flavours and aromas that are so familiar like cinnamon and coriander.
Now the fun part! Grab three shallow bowls, fill one with flour, one with the seasoned Panko bread crumbs and one with a few beaten eggs. In order of coating:
Flour → Egg → Panko → Egg → Panko
I made sure to give the eggplant and zucchini a good pat so that the Panko crumbs stick and are evenly coated!
It gets super messy here which is the best and worst part about cooking, haha. I always keep one hand dry for the flour and Panko coating and one hand for the sticky egg mixture.
I used the PC Black Label Goose Fat to fry these babies up nice and crispy! I heated the goose fat in a large frying pan on medium to medium-high heat. To test if the oil is hot enough, I dropped a bread crumb into the oil and if it starts sizzling, it’s good to go. I fry a few pieces in at a time, they cook and pretty quickly, have another wire rack warming in the oven (on low, about 250°F) to pop these eggplant and zucchini crisps to stay warm while you’re frying the batch. They take about 45 seconds to 1 minute per side.
I promise you, they are SO good and your friends and family will love them! I served them with three super simple sauces you can make a head of time!
PC Black Label Black Garlic Aioli
Creamy and sweet with balsamic notes from the black garlic and a touch of lemon.
Blend together 1/3 cup mayonnaise, 4 PC Black Label Garlic cloves, 1 tsp lemon juice and a pinch of salt.
PC Black Label Pizza Sauce
This tomato sauce add freshness and acidity to the dish.
Another creamy sauce but with tangy sauce. Avocado mixed with creamy Greek yogurt with a squeeze of lime.
Blend together 1 avocado, 1/2 cup Greek Yogurt, juice of 1/2 lime, 1/2 tsp salt and pepper to taste.
Eggplant Crisps Elevated!
If you REALLY want to #PlayWithYourFood and impress your friends and family for your next dinner party, you can turn these super simple Eggplant Crisps into an Eggplant Stack. I used the same Eggplant Crisps recipe with the PC Black Label Ras El Hanout Spice Blend, layered with creamy Mozzarella, fresh basil, tomato sauce and a dollop of the Avocado Yogurt sauce.
Honestly, I could have these Eggplant Stacks everyday. My husband, Taylor is still asking when I’m going to make this next.. I guess very, very soon.
Eggplant and Zucchini Crisps
Eggplant crisps with PC Black Label Ras El Hanout spice blend, a North African spice blend.
- 1 large eggplant
- 2 zucchinis
- 1 1/2 cups Panko Bread Crumbs
- 4 tsp PC Black Label Ras El Hanout
- 2 tbsp parmesan cheese grated
- 1 tbsp lemon zest
- 1 1/2 tsp salt
- 3 eggs beaten
- 2 tbsp milk
- 1/2 cup all-purpose flour
Slice the eggplants and zucchinis into 1/2 inch thick slices. Lay the slices out in one single layer over paper towel and sprinkle with a little salt to draw out the moisture. Set aside for 20 minutes.
In a bowl, mix together the Panko crumbs, PC Black Label Ras El Hanout spice blend, grated parmesan, lemon zest and salt.
In another bowl, whisk together the eggs and milk.
In another bowl, add the flour and a pinch of salt.
Once the eggplant and zucchini have rested, give them a good pat down to wipe away any moisture. Set aside a wire rack.
Dust the eggplant in the flour.
Dip it in the egg mixture.
Toss in the Panko crumbs.
Dip it back into the egg mixture.
And last toss into the Panko crumbs.
Make sure so give the eggplant and zucchinis a good pat to make sure the Panko crumbs stick. Place the coated veggies on the wire rack and continue for the rest of the eggplant and zucchinis.
Preheat oven to 250F. And place a wire rack and cookie sheet in the oven. This is just to keep the eggplant and zucchini crisps warm while you finish frying off the batch.
In a large frying pan or in a saucepan, on medium to medium-high head, add the PC Black Label Goose Fat. Once the oil has heated, carefully fry the eggplant and zucchini until lightly golden brown. About 45 seconds - 1 minute per size.
Zucchini may take less time since they are smaller.
Enjoy with Black Garlic Aioli, Tomato Sauce or Avocado Yogurt Sauce!
Have you guys tried PC Black Label’s Ras El Hanout? Do you like cooking with different flavours and ingredients? For more inspiration and if you want to check out more PC Black Label Collection products, visit pc.ca/blacklabel. Happy Cooking!
This post was sponsored by President’s Choice. All recipes, suggestions and opinions are 100% my own.