- Peel and chop the eggplant into 1/4in cubes. Place in a deep skillet with garlic, spices, olive oil and water.
- Cover, and cook for about 20 minutes over medium to medium-high heat, stirring occasionally. Add a little water during the cooking if necessary.
- When the eggplant is very tender, mash it with the back of a spoon. Add the parsley, cilantro and lemon juice, and cook for another few minutes to reduce any liquids. Remove from the heat.
- Serve the eggplant puree at room temperature or chilled. If desired, garnish with a little fresh parsley or a sprinkle of crushed red pepper flake.
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