Chopped-Eggplant Relish

Ingredients

• 2 pounds eggplants 
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon paprika 
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat oven to 40
2. Pierce eggplants several times with a fork.
3. Place eggplants on a baking sheet, and bake at 400 for 40 minutes or until tender (eggplants should be tender yet firm enough to chop).
4. Cut each eggplant lengthwise into quarters; drain well. Peel eggplant; chop pulp.
5. Combine the chopped eggplant and remaining ingredients in a medium bowl; stir mixture gently.