Roasted Eggplant with Lemon Garlic Sauce

Description

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Ingredients

2  
large eggplants (about 1 2/3 pounds)
4 tbsp
olive oil
1 pinch
sea salt
1  
lemon, juiced (3-4 tablespoons of juice)
1 tsp
ground cumin
1  
heads of garlic, roasted (use two if you like)
1 tsp
red chili pepper flakes
2 tbsp
Italian parsley, chopped
1 tsp
lemon zest (optional)

Notes

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Instructions

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Image: 
Roasted Eggplant with Lemon Garlic Sauce on plate