4 japanese eggplants
4 fluid ounces olive oil
salt and pepper, to taste
1 teaspoon cumin, toasted
2 tablespoons parsley, chopped
Servings: 16
1. Cut the eggplants in half lengthwise and score the flesh with a paring knife. Toss with half of the oil. Season with salt and pepper and roast, cut side down, in a 300°F (150°C) oven until soft, approximately 20 to 30 minutes. Remove and cool.
2. Scrape the eggplant flesh from the skins and discard the skins. Mix the flesh with the remaining ingredients. Hold warm for service.
Yield: 1 pint
4 fluid ounces olive oil
salt and pepper, to taste
1 teaspoon cumin, toasted
2 tablespoons parsley, chopped
Servings: 16
1. Cut the eggplants in half lengthwise and score the flesh with a paring knife. Toss with half of the oil. Season with salt and pepper and roast, cut side down, in a 300°F (150°C) oven until soft, approximately 20 to 30 minutes. Remove and cool.
2. Scrape the eggplant flesh from the skins and discard the skins. Mix the flesh with the remaining ingredients. Hold warm for service.
Yield: 1 pint
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