Preheat the oven to 375 F. Put the whole, unpeeled eggplants in a shallow baking dish and bake for about 45 minutes, or until the they are very soft to the touch. Remove from the oven and when the eggplants are cool enough to handle, peel them. Chop the eggplants and put them into a bowl with the tomatoes, pepper, and onion. In a small bowl, mix together the olive oil, cumin, garlic, red pepper, salt, and lemon juice to taste. Pour the dressing over the vegetables and mix well. Sprinkle with chopped parsley and serve.{$7e}(Original recipe for 4)
