Measurements

• 2 medium eggplants
• 4 ripe tomatoes
• 3 cloves garlic
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt to taste
• Pepper to taste
• 2 tablespoons chopped cilantro
• 1 tablespoon lemon juice

Preparation Method

• 1. Preheat the oven to 400°F (200°C).
• 2. Prick the eggplants with a fork and place them on a baking sheet.
• 3. Roast the eggplants for 30-40 minutes until soft.
• 4. Meanwhile, peel and chop the tomatoes.
• 5. Mince the garlic cloves.
• 6. Once eggplants are roasted, let them cool slightly.
• 7. Peel the eggplants and chop the flesh.
• 8. Heat olive oil in a pan over medium heat.
• 9. Add garlic and sauté until fragrant.
• 10. Add chopped tomatoes, paprika, cumin, salt, and pepper.
• 11. Cook until tomatoes are soft, about 10 minutes.
• 12. Add chopped eggplant to the pan.
• 13. Cook for another 10 minutes, stirring occasionally.
• 14. Stir in lemon juice and chopped cilantro.
• 15. Adjust seasoning if needed.
• 16. Serve warm or at room temperature.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.