Serves 4
2 medium eggplants (about 1½ pounds total)
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 teaspoon sea salt (or to taste)
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon paprika (optional, for a warm smoky flavor)
Juice of 1 large lemon (about 3 tablespoons)
Zest of ½ lemon
2 tablespoons chopped fresh parsley
Optional garnish: crumbled feta cheese or toasted pine nuts
Instructions
