6 Japanese eggplants, 6 to 8 inches long
1 cup fresh cilantro leaves
1 cup fresh italian parsley leaves
1 teaspoon ground cumin seeds, roasted
zest of 2 lemons
1/2 cup lemon juice
Over a grill or gas flame, roast the eggplant until the skin blackens and the flesh is soft. Allow to cool and peel carefully with a small sharp knife to remove all the skin, being careful that the eggplants keep their shape. Puree the remaining ingredients in a blender or food processor. Pour the sauce over the eggplants and allow them to marinate in the sauce for at least an hour.