|Eggplants||2 1⁄2 Pound, stems trimmed, diced (2 In Number)|
|Onions||2 Medium, diced|
|Ground cumin||2 Teaspoon|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Firm ripe tomatoes||2 Medium|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Divide eggplant and onion between 2 baking pans, 10 by 15-inch size.
Mix the cumin, paprika, and oil equally into each pan.
Bake, uncovered, in a 400° oven until eggplant is brown on edges, about 30 minutes; stir once with a wide spatula.
Scrape vegetables into 1 pan.
Return to oven; bake until eggplant is very soft when pressed, about 30 minutes.
Core and dice tomatoes and mix with vegetables.
Bake until tomatoes are soft, about 15 minutes more.
Stir in cilantro and lemon juice; season to taste with salt.
Serving size: Complete recipe
Calories 1002 Calories from Fat 519
% Daily Value*
Total Fat 59 g90.4%
Saturated Fat 8.2 g40.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 457.3 mg19.1%
Total Carbohydrates 120 g40.1%
Dietary Fiber 50.8 g203%
Sugars 51.6 g
Protein 19 g38.4%
Vitamin A 115.3% Vitamin C 167%
Calcium 29% Iron 47.1%
*Based on a 2000 Calorie diet