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3 medium eggplants, about 3 pounds peeledSalt and freshly ground black pepper3 tablespoons extra virgin olive oil3 garlic cloves, minced2 teaspoons ground sweet paprika1 1/4 teaspoons ground cumin1/4 teaspoon cayenne 3 to 4 tablespoons lemon juice1 tablespoon chopped fresh flat-leaf parsley3 lemon slicesGrilled bread
Preheat the oven to 375o F. Slice the eggplant horizontally into 1 / 2 -inch slices. Place in a colander and salt each slice. Let stand 30 minutes. Rinse well and pat dry with paper towels.
Using 1 tablespoon of the olive oil, brush a baking sheet liberally. Brush the eggplant slices lightly with 1 tablespoon of the olive oil. Place the eggplant slices in a single layer on the baking sheet. Bake, turning occasionally, until they are a light golden brown on both sides, 20 to 30 minutes.
Place the eggplant slices in a bowl and with a fork or potato masher, mash the eggplant with the garlic, paprika, cumin, water, salt, and pepper. Heat the remaining 1 tablespoon olive oil in a large frying pan over medium-low heat. Cook the mashed eggplant slowly, turning occasionally, until the moisture evaporates, 20 minutes. Stir the lemon juice into the eggplant jam and cook 1 minute longer. Season with salt and pepper.
Spread the warm or room temperature eggplant on the grilled bread and place on a platter. Garnish with the parsley and lemon slices.
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