Chopped-Eggplant Relish

By Lv2Cook

Ingredients

• 2 pounds eggplants (about 2 medium)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 garlic cloves minced

Details

Servings 1

Preparation

Step 1

Preheat oven to 400º.

Pierce eggplants several times with a fork. Place eggplants on a baking sheet, and bake at 400º for 40 minutes or until tender (eggplants should be tender yet firm enough to chop). Cut each eggplant lengthwise into quarters; drain well. Peel eggplant; chop pulp.

Combine the chopped eggplant and remaining ingredients in a medium bowl; stir mixture gently.

Serving Size: 1/4 cup