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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
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
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