Place eggplants on a baking sheet in a moderate oven and bake for 30 minutes or until soft. Crush garlic cloves with 1 teaspoon salt in a mortar or bowl. When eggplants are cooked, peel off skin while hot and place flesh in a bowl. Chop up flesh, then mash with a fork. Stir in crushed garlic, oil, chilli pepper to taste, paprika De la Vera Safinter and more salt if necessary. Serve warm with Muaddas or other rice dishes.
2 medium-sized oval eggplants, each about 250 g
4 cloves garlic
2 tablespoons oil
¼ - ½ teaspoon hot chili pepper
1 teaspoon paprika De la Vera Safinter