Created by KarenSTL on February 18, 2018
Step 1: Preheat oven to 450 degrees.
Step 2: Split eggplant in half lengthwise. Place eggplant cut sides down on a baking sheet coated with cooking spray. Bake for 20 minutes or until eggplant is tender and cut sides are browned.
Step 3: Remove eggplant from oven. Cool completely. Using a fork, carefully remove flesh of eggplant from skin. Discard skin, finely chop flesh and place in a bowl.
Step 4: Heat a large non-stick skillet over medium high heat. Coat pan with cooking spray; add shallots and garlic to pan, and saute 2 minutes or until tender. Stir in figs, 1/2 cup water, vinegar, 1 tablespoon lemon juice, sugar, salt and red pepper. Simmer for 5 minutes or until liquid almost evaporates. Remove from heat. Add to bowl with eggplant.
Step 5: Stir in remaining 1 teaspoon of lemon juice, pine nuts and parsley.