Measurements

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

Preparation Method

• Preheat oven to 400°F (200°C).
• Cut eggplants into 1-inch cubes.
• Dice tomatoes and onion.
• Mince garlic.
• Place eggplant cubes on a baking sheet.
• Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper.
• Roast for 25-30 minutes until tender.
• In a large bowl, combine roasted eggplant, tomatoes, onion, and garlic.
• Add remaining olive oil and lemon juice.
• Toss to combine.
• Garnish with parsley.
• Serve warm or at room temperature.

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