Spiced Baby Eggplants

• 6 baby eggplants
• 1 tablespoon olive oil
• 1/2 teaspoon chilli flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• sea salt flakes
• 1 lemon
• extra virgin olive oil, for serving
• fresh parsley leaves, for serving

1. While your oven preheats to 400u0b0F (200u0b0C), drizzle a tablespoon of ordinary olive oil over a baking tray. Sprinkle the coriander, cumin and chilli directly over the oil.
2. Slice the eggplants in half and place them cut side down into the oil, sliding them about a bit to pick up the flavourings. When the oven is ready, turn the eggplants cut side up and roast for 25 minutes.
3. Squeeze the juice of half a lemon over, sprinkle with salt and some chopped parsley and drizzle with a little extra virgin olive oil just before serving.

eggplants, olive oil, chilli flakes, ground cumin, ground coriander, salt, lemon, extra virgin olive oil, parsley

Taken from food52.com/recipes/36195-spiced-baby-eggplants (may not work)