If you've never tried them before…this is the right recipe for you.
4 baby eggplants
2 tabs olive oil
1 clove of garlic finely grated
1/4 cup parsley finely shopped
1 tsp cumin
Salt & pepper
Some lemon jus
Cut eggplants in quarters half way to the stem – They should stay attached at the stem.
Steam eggplants over high heat until softened (about 7 minutes). Remove from the heat and cool completely.
Whisk together the remaining ingredients to make a sort of “vinaigrette”. Pour over and inside the eggplants making sure not to break them.
Marinate in the refrigerator 30 minutes before serving.
It is also delicious as a snack over a crostini bread with some feta cheese on top. Hmmmm!!