Ingredients
– 2 large eggplants
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1 tablespoon lemon juice
– Salt, to taste
– Pepper, to taste
– Fresh parsley, for garnish
Method
1. Preheat the oven to 200°C. Cut the eggplants in half and place them on a baking tray, cut side up.
2. Drizzle olive oil over the eggplants and sprinkle with salt. Roast for about 30 minutes until soft and slightly charred.
3. While the eggplants are cooking, heat a pan on medium heat. Add chopped onion and sauté for about 5 minutes until translucent.
4. Stir in minced garlic, smoked paprika, and ground cumin. Cook for another 2 minutes, then remove from heat.
5. Allow the eggplants to cool slightly, then scoop out the flesh and combine it with the onion mixture, lemon juice, salt, and pepper. Blend until smooth. Garnish with fresh parsley before serving.
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