<http://schema.org/recipeInstructions>
" Heat oven to 425 degrees F. Cut eggplant in half lengthwise and brush each half with 1/2 teaspoon olive oil. Place cut side down on a nonstick baking sheet. Separate garlic cloves without peeling and wrap tightly in aluminum foil. Place eggplant and garlic in oven and cook until tender -- about 30 minutes. Allow to cool. Unwrap garlic and peel. Scrape flesh from eggplant and discard skin. In a medium-sized bowl, combine garlic, eggplant, and parsley. Add remaining oil, vinegar, salt, red pepper, and cumin; mix until well-blended. Serve with pita wedges or crackers."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a27618/roasted-eggplant-spread-3119/?src=shelter_footer>