In Egypt, eggplant
is roasted over hot coals until the skin was charred.
At home, I char the eggplant directly over the gas
flame, turning frequently with tongs until the juices
begin to ooze out. It can also be baked in a 425°F
oven for 30 minutes.
Juice of 1 lemon
1 tablespoon ground cumin
1 garlic clove, chopped
1 1/2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon finely chopped parsley
over gas flames until soft, then allow to cool. Peel
the eggplants and let them drain in a sieve. Purée the
eggplant in a food processor with the lemon juice,
ground cumin, garlic clove, olive oil, and salt and
pepper to taste.