Instructions: Prick each eggplant in a few places with a fork. Place on a baking sheet and roast at 450 degrees for about 30 to 45 minutes, until tender but not mushy.

When cool enough to handle, peel and cut into 1 1/2 inch cubes. Place in a large bowl.

In a food processor, puree onion, garlic, spices and lemon juice until very smooth. Pour over eggplant. Add olive oil, tomatoes and parsley. Mix gently.

Season with salt and pepper. -

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