Measurements

• 2 medium eggplants
• 4 medium tomatoes
• 3 cloves garlic
• 1 medium onion
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped parsley

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut eggplants in half lengthwise and place on a baking sheet.
• Drizzle eggplants with 1 tablespoon olive oil and sprinkle with salt and pepper.
• Roast eggplants for 30-35 minutes until soft.
• Meanwhile, chop tomatoes and onion.
• Mince garlic cloves.
• Heat 2 tablespoons olive oil in a pan over medium heat.
• Add onions and garlic, sauté until onions are translucent.
• Add tomatoes, cook until soft and slightly reduced.
• Scoop out roasted eggplant flesh and chop finely.
• Combine eggplant, tomato mixture, and lemon juice in a bowl.
• Season with additional salt and pepper to taste.
• Garnish with chopped parsley before serving.
• Serve warm or at room temperature with bread or crackers.

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