Ingredients (use vegan versions):

• 2 large firm eggplants
• 2 teaspoon minced garlic
• 1/2 ground cumin
• juice of one lemon
• 2 large ripe red tomatoes chopped
• 1 teaspoon paprika
• pinch cayenne pepper
• salt

Directions:

Roast eggplants in a 400′ oven until skin puffs up. Let
cool, and then peel away the skin, and cut the flesh intp
1/2 inch dice. Put all the ingredients except the lemon
juice, and salt into a large skillet, and cook over medium
heat. Stir often until eggplant is soft, and cooked through.
Most of the liquid sould have evaporated. Cool to room
temperature, and season with salt, and lemon juice. Serve.

Serves: 6-8

Preparation time: 30 min

Tags: Eggplant, Salad, Tomato, Vegan