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Smokey Eggplant With Roma Tomatoes

Prick eggplants on all sides with a sharp knife and place on a parchment lined rimmed cookie sheet. Broil eggplant in oven for 30-45 minutes until blistered and completely soft. (Or preferably, place on the grill or on an open flame). Split eggplants in two and with a spoon scrape the cooked soft eggplant into a bowl. As much as possible, make sure that no charred, bitter skin falls into the bowl.. . .

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Servings: 6

Prep Time: 00:40

Cook Time: 00:20

Main Ingredients

2 medium eggplants

3 medium roma tomatoes, diced

1/4 cup lemon juice

2 teaspoons cumin

1/4 cup minced italian parsley

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons minced garlic

Preparation

1Prick eggplants on all sides with a sharp knife and place on a parchment lined rimmed cookie sheet.

2Broil eggplant in oven for 30-45 minutes until blistered and completely soft.

3(Or preferably, place on the grill or on an open flame).

4Split eggplants in two and with a spoon scrape the cooked soft eggplant into a bowl. As much as possible, make sure that no charred, bitter skin falls into the bowl.

5Add in rest of ingredients and mix gently.

6Taste and adjust seasoning to your liking.

7Optional additions: sliced green onions, roasted red peppers, minced cilantro

Reviews: 0

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