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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 medium eggplants
- 1 teaspoon olive oil extra virgin
- 1/4 cup lemon juice fresh
- 2 tablespoons olive oil garlic-infused or extra virgin
- 1 teasooon cumin
- 1/2 teaspoon paprika
- 1 pinch cayenne optional
- salt to taste
- 1 tablespoon chives or parsley optional, to garnish
Ingredients
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Rate this recipe!
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Instructions
- Preheat oven to 400 degrees Fahrenheit, and prepare a baking sheet by covering it with a sheet of parchment paper (optional, but makes for easier clean up).
- Use your hands to rub the skin of cleaned & dried eggplants with approximately 1 teaspoon olive oil. Place on baking sheet, and roast in the oven for 30 minutes, or until the eggplants are completely cooked and beginning to collapse.
- Remove eggplants from the oven and allow to cool slightly, until they can be handled.
- Cut the eggplants into fourths, remove the skin, and use your hands to squeeze any excess moisture out of the flesh. Transfer the flesh into the bowl of a food processor.
- Add the lemon juice, garlic-infused or regular olive oil, cumin, paprika, cayenne if using, and salt. Process until smooth and creamy.
- Taste and adjust seasonings if needed. Transfer to a serving bowl, top with chopped parsley or chives if desired, and enjoy!
Recipe Notes
If your eggplants are on the larger side, slice them in half lengthwise before roasting.