Roasted Eggplant with Garlic and Olive Oil

Ingredients

• •2 large eggplants
• •4 garlic cloves, minced
• •3 tbsp olive oil
• •1 tsp cumin
• •Salt

Steps

1. 1Roast the whole eggplants at 220°C for 30 minutes, until the skin blackens and the inside is silky.
2. 2Let cool slightly, peel, and chop the flesh into cubes.
3. 3In a pan, warm the olive oil and gently sauté the garlic on low heat (don’t burn) then add cumin and salt.
4. 4Toss with the eggplant and stir in the lemon juice before serving. A few drops of lemon before serving.