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1
Preheat oven to 375F Prepare the eggplant by poking a few holes in each with a knife and placing them whole in a small roasting plan to just fit them.
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2
In the same roasting pan, take the garlic cloves and place them in a small square of aluminum foil and drizzle a touch of olive oil on them.
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3
Wrap the cloves up in the foil and place in the roasting pan alongside the eggplant.
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4
Place in the oven and roast for around 45 minutes to an hour, or until the eggplants skin is wrinkled and the insides are soft.
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5
Once the eggplant is done, remove it from the oven and unwrap the garlic from the foil.
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6
Peel the garlic from its skins and place the soft cloves in your food processor.
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7
Once the eggplant has cooled enough to touch, peel the skin off (if should peel off easily), chop it roughly and place in the food processor too.
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8
Add the parsley, toasted pine nuts, lemon juice, olive oil, Parmesan and salt and pepper and blend the ingredients together until almost smooth.
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9
Stop the food pro and add in the cumin and more salt and pepper as needed.
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10
Serve on top or under a good protein like salmon or halibut or alongside home made pita chips.
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11
I decided to serve it with pan roasted salmon and parsley oil, which really enhanced the flavor of the eggplant.
