Roasted Eggplant Dip From Bahrain(Uukkous Al-Badinjan) - cooking recipe

Ingredients

3 eggplants
4 garlic cloves, crushed
2 tablespoons olive oil
1/4 teaspoon cayenne
1 1/2 teaspoons sweet paprika
2 tablespoons lemon juice
1/4 cup fresh parsley, minced
1/2 - 1 teaspoon salt

Preparation

Using a fork, poke eggplants all over. Roast eggplants at 350*F for about 1 hour or until soft(or grill at 350*F for about an hour or until soft).
Remove from oven and let cool until you can handle the eggplants. With a knife, split eggplants open and scoop out all the flesh into a food processor or blender(or into a bowl and use your immersion blender).
Add remaining ingredients and puree. Taste and adjust seasonings if necessary. Chill and serve with flatbread or as an accompaniment to main meal.