Instructions

• Preheat the oven to 390°F (200°C).
• Using a fork or the tip of a sharp knife, pierce holes over the eggplant. Then drizzle with olive oil and roast in the oven for approximately 35 minutes until they become tender and their skin begins to char.
• Once the eggplants have cooled slightly, peel off the skin and mash the flesh until you have a smooth consistency.
• Place a non-stick skillet over medium heat and add the remaining 2 tablespoons of olive oil. Sauté the garlic until it becomes fragrant, then add the tomatoes and spices and cook for 10 minutes.
• Now stir in the mashed eggplants and cook for an additional 5 minutes. Finally, add the lemon juice, mix in the herbs, and place into a bowl for serving.