MAKES ABOUT 4 CUPS
The eggplant came to the Mediterranean from India about 1,500 years ago; this is an Egyptian version of an eggplant dish eaten all over the Middle East. Serve with toasted pita, if desired.
2 2-lb. eggplants
1 large clove garlic, peeled and minced
2 tsp. ground cumin
Juice of 1 lemon
5 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
1⁄4 cup finely chopped fresh parsley
1. Preheat broiler. Prick eggplants all over with a fork, and char under broiler (or over gas flame), turning, until skin is blackened and pulp is soft, about 25 minutes.