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Ingredients Edit

Directions Edit

1) Preheat the oven to 375 degrees. Cut the stems off the Eggplants. Using a vegetable peeler or a sharp knife, peel the skin in 1/2 inch wide strips vertically down each Eggplant so you get a striped effect. Slice each Eggplant horizontally into 1/2 inch slices. Place in a colander and salt each slice. Let stand 30 minutes, then rinse well and pat dry with paper towels.

2) Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the Eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes, turning occasionally, until the slices are light golden brown on both sides.

3) Transfer the Eggplant to a bowl and, using a fork or Potato masher, mash with the garlic, paprika, cumin, water and cayenne. Season to taste with salt and pepper.

4) Heat the remaining 2 tablespoons of oil in a large skillet. Add the mashed Eggplant and fry very slowly, turned occasionally, for about 20 minutes, or until the moisture evaporates. Stir in the lemon juice and cook 1 minute longer. Taste, and season with salt and pepper, if needed.

5) Place the Eggplant on a platter and garnish with parsley and lemon or tomato wedges. Serve warm or at room temperature. This Eggplant spread has a jamlike consistency.

6) Serve it with warm country-style bread or pita.

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