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.
