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