Ingredients

The following ingredients have 1 Servings
  • 2 large eggplants (unpeeled (about 2 pounds))
  • olive oil spray ((optional))
  • Juice of 1 lemon
  • 4 cloves garlic (peeled and crushed)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Dash of hot pepper flakes
  • 2 tablespoons preserved lemon (diced)
  • 2 tablespoons chopped fresh parsley

Instruction

  • Preheat oven to 375 F. Cut the eggplants into ½-inch cubes. Line a large, long baking dish with parchment paper, and add the eggplant. Spray the top of the eggplant lightly (optional). Bake, stirring every 10 minutes, until eggplant is tender–about 30 minutes.
  • Place the eggplant in a serving bowl and toss it with the lemon juice, garlic, cumin, paprika, pepper flakes and preserved lemon. Refrigerate until well-chilled–the longer the better. Just before serving, sprinkle with the parsley.