Moroccan Eggplant

By tammy1365

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Rate this recipe 4.5/5 (6 Votes)

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Ingredients

3 medium eggplants (about 2 1/2 lbs.), halved lengthwise
2 tomatoes, quartered
1/2 cup cilantro leaves
1/4 cup EVOO
3 cloves garlic, grated
1 1/2 teaspoons cumin
1 teaspoon fresh lemon juice
Salt and pepper

Details

Servings 1
Adapted from rachaelraymag.com

Preparation

Step 1

Roast eggplant cut side down at 425 degrees for 20 minutes. Scrape flesh into strainer; press out liquid and discard. Puree flesh in food processor with remaining ingredients. Drizzle with more EVOO.