2 large eggplants
4 tablespoons of olive oil
2 tablespoons of salt
2 onions, finely chopped
6 garlic cloves, minced
5 eggs
1/4 cup of fresh parsley, chopped
1 teaspoon of cinnamon
1 tablespoon of warm water
Lemon juice to taste
1 tablespoon of baking powder
2 tablespoons of all-purpose flour
Coarse salt and black pepper to taste, olive oil for serving
2 large eggplants
4 tablespoons of olive oil
2 tablespoons of salt
2 onions, finely chopped
6 garlic cloves, minced
5 eggs
1/4 cup of fresh parsley, chopped
1 teaspoon of cinnamon
1 tablespoon of warm water
Lemon juice to taste
1 tablespoon of baking powder
2 tablespoons of all-purpose flour
Coarse salt and black pepper to taste, olive oil for serving
Peel the eggplants and reserve four long strips of peel for decorating
Slice the eggplants into horizontal thick slices
Arrange them in a baking dish lined with paper towels and sprinkle both sides with coarse salt
Let it sit for 20 minutes
Wash the eggplant slices under running water to remove excess salt, then pat dry with paper towels
Select the 'grill' function on your microwave and brush the eggplant slices with olive oil
Cook the eggplant for six minutes per side
Transfer them to a bowl, mash gently with a fork, and reserve
Put the olive oil in a refrigerator and add the chopped onion and minced garlic
In a medium pot, cook on low heat for ten minutes, stirring occasionally
Add the mashed eggplant, stir well, and reserve
Beat the eggs, parsley, cinnamon dissolved in warm water, lemon juice, baking powder, flour, coarse salt, and black pepper until smooth
Incorporate the eggplant mixture, mix gently with a fork
Pour into a greased and floured refrigerator-safe container, decorate with reserved peel strips
Microwave on high for 15 minutes, then turn off and let rest for five minutes
Repeat this process two more times, then remove from the oven
Drizzle with olive oil and return to the oven at the 'grill' function for six minutes
Serve warm or at room temperature
