Servings: 4
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Ingredients
- 2 eggplants, halved lengthwise
- 3 ml (1/2 tsp) cumin seeds, ground
- ½ lemon, juice
- 1 clove garlic, minced
- 60 ml (4 tbsp) olive oil
- 6 pitted green olives, chopped
- 60 ml (4 tbsp) fresh coriander leaves, chopped
- Salt and pepper to taste
Preparation
- Preheat the oven, rack in the center to 180 °C (350 °F).
- On a baking sheet, covered with a silicone mat, arrange the eggplants and cook for about 10 minutes. Then turn the eggplants over and continue cooking for about 10 minutes.
- Switch the oven to broil.
- Roast the eggplants until the flesh is brown. Then turn the eggplants over and let the skin burn slightly. It takes between 5 and 10 minutes depending on the oven.
- Let cool.
- Using a spoon, remove the flesh from the eggplants.
- In a bowl, mix the eggplant flesh, cumin, lemon juice, garlic, olive oil, olives. Check the seasoning.
- Sprinkle the coriander on top.
