Eggplant and Tomato Salad

Eggplant and Tomato Salad
1.5 lb. eggplant
Juice of 1 lemon
1 lb. tomatoes, peeled and chopped
5 garlic cloves, minced
Salt, to taste
4 Tbsp. olive oil
1/2 tsp. paprika
1 tsp. cumin
2 Tbsp. parsley

• Preheat the oven to 475°F. Prick the eggplant several times with a fork or knife, then roast for 45 to 55 minutes, or until very soft. Remove from the oven and let cool until it can be handled.
• Peel the eggplant and place in a medium mixing bowl with the lemon juice and enough water to cover it. Let soak briefly, then drain the liquid and set the eggplant aside.
• In a pan over low heat, cook the tomatoes, garlic, and salt for about 15 minutes. Add the eggplant and other remaining ingredients and continue to cook for about 5 more minutes, or until the entire mixture is heated through.
• Serve as a salad or as a dip with pita bread.