Roasted Eggplant Relish

This was taken from Suzanne Somers Slim & Sexy book, page 192.

Makes 1 cup.

Ingredients:

• 4 Japanese eggplants, cut in half lengthwise
• 1 Tbspn extra-virgin olive oil
• sea salt & freshly ground pepper
• 1/2 tspn ground cumin
• juice from 1/4 lemon

Directions:

• Preheat oven to 350° F.
• Place eggplant on baking sheet and sprinkle with olive oil, sea salt & pepper.
• Bake until soft & cooked through, about 30 min.  Remove from oven and allow to cool.
• Dice eggplant into 1" pieces.  Mix in a bowl with the cumin, a drizzle of olive oil, the mint and lemon juice.
• Serve immediately.