Instructions: Preheat the oven to 220 c.

Lay the eggplant cubes on a wire rack and sprinkle generously with salt. Allow to rest for 30 minutes then rinse and dry quickly and thoroughly.

Heat the oil in a frypan and add the chopped onions, cumin, coriander and garlic cloves and cook for 5 minutes or until the onion is golden and fragrant.

Toss the eggplant cubes with the oil mixture thoroughly, adding salt to taste.

Transfer the vegetables to a baking dish and bake in the oven at 220 c. until the vegetables are golden and tender, about 45 minutes, tossing twice during the cooking and sprinkling with the water to keep the vegetables moist.

Add the parsley and lemon juice and toss well before serving.

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