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
- 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.
- When eggplants are cool, cut in half and scrape pulp into a food processor. Add skin of one eggplant, garlic, cumin, lemon juice, and oil. Pulse until blended but not smooth. Season with salt and pepper; stir in parsley and serve.