Stuffed Japanese Eggplant - cooking recipe

Ingredients

6 Japanese eggplant
4 cloves garlic
1 lemon
1 Tbsp. cumin
salt
pepper

Preparation

Boil eggplant until soft.
Put on plate and cut longways.
Put 1/2 lemon over the top of the eggplant.
Mince garlic.
Add cumin, salt and pepper and mix together.
Spread garlic over the eggplant.
Use the other 1/2 lemon over the top of garlic.