Eggplant Mexicana Dip - cooking recipe

Ingredients

2 large eggplants
2 Tbsp. chopped garlic
2 Tbsp. chopped parsley
2 Tbsp. chopped cilantro
1 Tbsp. chopped jalapeno
2 Tbsp. chopped tomato
1 Tbsp. olive oil
1 Tbsp. lime juice
1/2 tsp. cumin
salt and pepper to taste

Preparation

Bake the eggplants at 400\u00b0 for 30 to 40 minutes, until blackened and soft.
Chop and mix in the rest of the ingredients. Serve with tortilla chips.