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Blackened Sweet Eggplant

Source of Recipe

adapted from jamie oliver


List of Ingredients

4 firm eggplants
1 pinch ground cumin
1 clove garlic, pounded to a paste
extra virgin olive oil (or broth)
2 lemons, juiced, or to taste (2 to 3)
fresh ground black pepper (original recipe included salt)
1 handful chopped cilantro, basil or parsley (opt)


Recipe

Preheat the oven to its hottest setting. Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp. Remove from the oven, slit the skin and scrape out the flesh. Add cumin and garlic, stir in and break up. You can make this smooth or coarse, depending on how you like it. Add olive oil to loosen (or use broth). Add lemon juice and season, to taste. I would never serve this hot but its great warm or at room temperature. If adding herbs do this at the last minute, roughly or finely chopped. Yield: 4 to 6 servings