Ingredients
2 medium eggplants
1/4 cup olive oil
1/2 red onion, finely diced
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/2 cup cherry tomatoes, halved
1/2 tsp ground cumin
1/4 tsp smoked paprika
1 tbsp lemon juice
Salt and pepper to taste
Directions
1. Preheat your oven to 400°F (200°C).
2. Wash the eggplants and prick them all over with a fork.
3. Place the eggplants on a baking sheet and roast in the preheated oven for 30-40 minutes, or until they are very soft and the skin is charred.
4. While the eggplants are roasting, heat 1 tablespoon of olive oil in a small pan over medium heat.
5. Sauté the finely diced red onion and minced garlic until they are soft and translucent, about 5-7 minutes. Remove from heat and set aside.
6. Once the eggplants are done roasting, let them cool slightly, then peel off the skins. Discard the skins and place the flesh in a large bowl.
7. Mash the eggplant flesh with a fork until smooth but still a bit chunky.
8. Add the sautéed onion and garlic to the mashed eggplant and mix well.
9. Add the chopped parsley, chopped mint, halved cherry tomatoes, ground cumin, and smoked paprika to the bowl. Mix to combine.
10. Drizzle the remaining olive oil and the lemon juice over the salad.
11. Season with salt and pepper to taste, and mix everything together until well combined.
12. Serve the eggplant salad warm or at room temperature.