2 large eggplants
1 yellow onion, diced
1 Tbs. garlic, chopped
¼ tsp. anchovy paste
1 ½ tsp. sherry vinegar
1 tsp. cumin
1 ½ tsp. smoked paprika
1 Tbs. parsley, chopped
Pinch of chili flakes
½ cup extra virgin olive oil
Salt & Pepper

Preheat oven to 325º Make 8-10 small slits in an eggplant with a paring knife. Place on a sheet pan and bake until very tender, about 50-60 minutes. Let cool. Meanwhile, add 2 Tbs. oil to a large sauté pan over medium high heat. Cook until golden brown. Add garlic and anchovy and cook until golden brown. Remove from heat and add vinegar, cumin, smoked paprika and chili flakes. Set aside. Cut eggplant in half. Using a spoon, scoop eggplant out of skin into a bowl. Add onion mixture, parsley, remaining oil, and salt and pepper to taste. Serve as a dip, sandwich spread or as a pizza topping.

{ Eggplant is native to India. It has been cultivated in southern and eastern Asia since prehistory. The first known written record of the eggplant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544 CE. }