Roasted Eggplant Spread

I love eggplant and always look for new ways to make it at home. This is almost a baba ganoush but without tahini. The recipe is below.

Ingredients:

2 large eggplants (9-10 inches long and 4 in diameter), cut into 1 ½ inch thick circles

2 garlic cloves, minced through the garlic press

juice of ½ of a lemon

½ teaspoon of cumin

2 tablespoons of chopped fresh parsley

Olive Oil

Salt and Pepper

Preparation:

Preheat oven to 400 F. Generously brush eggplant circles with olive oil on both sides, layer on a baking sheet and roast in the oven for 35-40 minutes turning once. Let eggplant cool off. Remove the skin and transfer into a food processor. Add garlic, cumin, lemon juice, parsley and 2 tablespoons of olive oil. Puree. Salt and pepper to taste. Store in a refrigerator. Serve cold with grilled bread or corn chips.