Ingredients
6 baby eggplants
1 tbsp olive oil
½ tsp chilli flakes
1 tsp ground cumin
1 tsp ground coriander
sea salt flakes
1 lemon
extra virgin olive oil, for serving
fresh parsley leaves, for serving
Preparation
While oven preheats to 400 degrees F, drizzle a tablespoon of ordinary olive oil over a baking tray. Sprinkle the coriander, cumin and chilli directly over the oil.
Slice the eggplants in half and place them cut side down into the oil, sliding them about a bit to pick up the flavourings. When the oven is ready, turn the eggplants cut side up and roast for 25 minutes.
Squeeze the juice of half a lemon over, sprinkle with salt and some chopped parsley and drizzle with a little extra virgin olive oil just before serving.
