Moroccan Eggplant

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    Moroccan Eggplant
    • 1Servings

    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

    Preparation

    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.