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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 medium eggplants (about 2 pounds) |
2 tablespoons chopped fresh parsley |
1 tablespoon fresh lemon juice |
1/2 teaspoon paprika |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 garlic cloves, minced |
Directions:
1. Preheat oven to 400°.
2. Pierce eggplants several times with a fork. Place eggplants on a baking sheet, and bake at 400° for 40 minutes or until tender (eggplants should be tender yet firm enough to chop). Cut each eggplant lengthwise into quarters; drain well. Peel eggplant; chop pulp.
3. Combine the chopped eggplant and remaining ingredients in a medium bowl; stir mixture gently.
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