Bake the eggplants

• Place the eggplants on a baking tray.
• Bake at 430°F for 30 minutes until soft.
• Let cool, then peel and chop.

Prepare the vegetables

• Dice the tomatoes and remove the seeds.
• Chop the garlic and parsley.

Sauté the aromatics

• Heat olive oil in a pan.
• Sauté the garlic and parsley until fragrant.

Add tomatoes and spices

• Mix in the tomato.
• Add cumin, dried parsley, coriander, salt, pepper, paprika and chili powder.
• Cook until the tomatoes soften.

Add eggplant and finish

• Add the chopped eggplant.
• Sauté everything for 3 minutes.
• Add a squeeze of lemon and top with parsley.