Inspired by a recipe in one of my favorite cookbooks, Jerusalem. I didn’t have much time and all the ingredients to make the original recipe, but next time for sure I will!
12 – 14 baby eggplants, halved
1/4 cup olive oil
1/2 tsp ras el hanout
1/2 tsp cumin powder
1/4 tsp cinnamon
fresh mint, garnish
2 medium onions, thinly sliced
olive oil for frying onions
fresh lemon juice
Preheat the oven to 425 degrees.
Lay the eggplants on a baking sheet, cut side up. Brush them with a good coating of olive oil, then sprinkle liberally with the salt and pepper. Sprinkle the remaining spices on the eggplants, and roast in oven for about 25-30 minutes.
Meanwhile, in a large frying pan, heat up the olive oil. Add the onions, and cook for 7- 8 minutes, stirring often until the onions become caramelized and brown in some places.
Take the eggplants out of the oven, and place on serving dish. Squeeze some fresh lemon juice over the eggplants; chop up some fresh mint and scatter over the eggplants, then layer on the fried onions.
~ Note: can serve w/ a dollop of yogurt on top of each eggplant