2 eggplants, ends trimmed
Salt, black pepper & cumin
6 cloves smoked garlic, peeled & minced
2 tablespoons Olive Oil
2 tablespoons lemon juice
Chopped fresh parsley for garnish.
Preheat oven to 450º F.
Cut eggplant in half lengthwise and score flat sides with a few deep gashes. Rub
all over with olive oil and season tops with salt, pepper and cumin. Bake on
tray for about 1 hour until soft and partly charred. Set aside to cool. Scrape
out eggplant pulp and roughly chop. Place in a bowl. Add garlic, olive oil, and
lemon juice. Mix and mash with a fork to a chunky consistency. Add more
seasoning to taste and sprinkle with parsley if desired.