Eggplant Salad

1 pound eggplants
2  cloves garlic, crushed
1/2 teaspoon cayenne or  chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon lemon juice
1 tablespoon chopped parsley
1  tomato, cut into wedges
 {salt}, to taste
 {pepper}, to taste
Heat oven to 200 degrees.

Put the eggplants, whole, onto a baking tray and prick the skins. Bake for 20 minutes or until very soft. Set aside to cool and then remove the skin.

Next place the flesh in a bowl. Chop and then mash with a fork. Add the garlic, cayenne or chili powder, cumin, half the paprika, and salt and pepper. Add the lemon juice and mix well.

Now heat some oil in a heavy pan and cook the mashed eggplant mix, stirring all the time until it has browned and the mixture is dry.

Transfer to a serving dish, sprinkle with remaining paprika, the parsley and a few drops of oil. Decorate with the tomato wedges.

Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 20-30 min

Servings: 4

Recipe By: Troth Wells

From:  The Spices of Life
Used with permission of Interlink Publishing Group