Bake the eggplants at 430° F for 30 minutes
Dice and deseed the tomatoes
Chop the garlic and parsley
Sauté the garlic and parsley
Mix in the tomato
Add the spices (cumin, dried parsley, coriander, salt, pepper, paprika, chili powder)
Add in the chopped eggplant
Sauté everything for 3 minutes
Squeeze in some lemon
Top with parsley
