2 large eggplants
Salt and black pepper to taste
2 tablespoons tomato paste
2 tomatoes, peeled and seeded, cut into cubes
1 tablespoon sweet paprika
1 teaspoon ground cumin
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon caraway seeds
1/2 cup pitted black olives, sliced
1 bunch fresh parsley, chopped
Lemon juice to taste
Optional
Medium-sized baking dish
2 large eggplants
Salt and black pepper to taste
2 tablespoons tomato paste
2 tomatoes, peeled and seeded, cut into cubes
1 tablespoon sweet paprika
1 teaspoon ground cumin
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon caraway seeds
1/2 cup pitted black olives, sliced
1 bunch fresh parsley, chopped
Lemon juice to taste
Optional
Medium-sized baking dish
1
Slice the eggplant into 1 cm thick rounds, season with salt and let it sit for about 15 minutes
2
Preheat oven to 400°F (200°C)
In a medium-sized baking dish, arrange the eggplant slices, tomato paste cubes, sweet paprika, ground cumin, olive oil, garlic, caraway seeds, black olives, salt and pepper
Mix well and bake in the preheated oven for 45 minutes or until the eggplant is tender and golden brown
3
Let it cool to room temperature and refrigerate for at least 2 hours or up to 2 days
4
Just before serving, adjust seasoning with salt and pepper as needed
Drizzle with olive oil and garnish with chopped parsley and lemon juice.
