Nazkhatun (Eggplant Caviar) (Diana Fox)

2 medium eggplants
1/2 cup chopped parsley
2 cloves garlic
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cinnamon
2 Tbs. vinegar
1 Tbs. lemon juice
1 Tbs. dry mint

Wash and bake eggplants in 350F oven for 1 hour or until done. When done, remove skin and chop. Add chopped parsley and mix well. Squeeze garlic into eggplant mixture, add seasoning and vinegar, and mix well. Let stay for a few hours. Makes 5-6 servings. (From In a Persian Kitchen by Maideh Mazda)