Ingredients
- 3 medium eggplant
- 2 tablespoons olive oil
- 3 cloves garlic crushed
- 2 teaspoons paprika
- 1 1/4 teaspoons cumin
- 1/8 teaspoon harissa (recipe below) or 1/4 teaspoons cayenne
- 1 1/2 cups water
- 3-4 tablespoons lemon juice
- 1 tablespoon fresh parsley chopped
How to Make
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Step 1: Slice the eggplants and put them into a colander, add salt and let them sit for about 30 minutes so they release moisture.
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Step 2: Heat the oven to 375. Spray a baking sheet with cooking spray. Rinse the eggplant, pat them dry and place in a single layer on the baking tray.
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Step 3: Bake for 30 minutes until soft, turning them over half way through.
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Step 4: Place the cooked eggplant in the food processor with the remaining ingredients except the lemon juice. Pulse one or two times to a chunky consistency (do not over-process to a puree!).
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Step 5: Heat a pan with the olive oil and saute the eggplant until all the moisture has cooked away. Stir in the lemon juice and cook another minute.
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Step 6: Serve with crusty bread, pita or crackers.
Tips & Variations
- Food Processor
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