An easy and delicious recipe is great for an appetizer for any gathering.
Ingredients:
4 Eggplants
4-5 cloves of garlic
1 lemon, juiced
1/2 cup of Extra Virgin Olive Oil
1 teaspoon cumin
1 teaspoon paprika
Salt and Pepper to taste
a few springs of parsley for garnish
Steps:
Roast the eggplants at 450 for 45 minutes. Scoop the "meat" of the roasted eggplant, and chop it finely. Add garlic, lemon, cumin, olive oil, paprika, salt & pepper. Serve with chopped parsley and bread of your choice.
Notes:
This is an easy and delicious recipe and can be used as an accompaniment or a starter. It keeps in the refrigerator for several days.
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