Eggplant Puree Dip
Rinse and halve the eggplant. Roast in a 250°C / 475°F oven until the skin begins to blacken and bubble. Remove from the oven, remove the skin, and cut the pulp into cubes.
Remove the core from the tomatoes, then blanch in boiling salted water. Peel the tomatoes and cut in half. Remove the seeds, then finely dice. Rinse the herbs, pat dry, and finely chop. Peel and finely dice the garlic. Heat the oil in a pan, then sauté the tomatoes, garlic, and the spices. Add the lemon juice to the pan. Cover the pan and simmer for 20 minutes over medium heat. Add the eggplant and herbs, and braise briefly. Season to taste and place in small bowls. Garnish with parsley and serve.