Serves: 2 to 4

Ingredients

• 1 large eggplant
• 2 medium tomatoes
• 2 tablespoons olive oil, plus more for finishing
• 1 garlic clove, minced
• 1 teaspoon The Spice Way Smoked Paprika
• Juice of 1/2 lemon
• 3/4 teaspoon kosher salt, plus more to taste
• The Spice Way Black Pepper, to taste
• Chopped parsley (optional)

Instructions

1. Heat oven to 425°F (220°C). Prick the eggplant a few times with a fork. Place eggplant and tomatoes on a baking sheet.
2. Roast for 30–40 minutes, turning once, until eggplant collapses and tomatoes are soft.
3. Let cool slightly, then scoop out eggplant flesh and discard skin. Peel tomatoes if desired and chop or mash them.
4. In a bowl, mix eggplant, tomatoes, olive oil, garlic, smoked paprika, lemon juice, salt, and black pepper.
5. Taste and adjust seasoning as needed.
6. Finish with parsley and a drizzle of olive oil before serving.