Holy crap this recipe was good. Soooo soo good. We used it as a side dish- it could work as a salsa-like topping as well.
This is the recipe I used, with a couple changes:
*I had three small eggplants (two regular and one Japanese) rather than one large one.
*I used fresh tomatoes (plum and Cherokee purple) and probably closer to 1.5 cups
*I didn’t really measure the spices
*I omitted parsley because I didn’t have any
*I cooked the eggplant closer to 30 minutes total
*I forgot to add the lemon juice
YUM.
