Wash the small eggplants thoroughly and halve them.

Heat a large skillet over medium heat and add the olive oil.

Add the minced garlic to the skillet and sauté for about 30 seconds.

Place the halved eggplants cut-side down in the skillet.

Sprinkle the ground cumin, paprika, salt, and pepper over the eggplants.

Cook for about 15 minutes, turning the eggplants halfway through.

Once cooked, remove the eggplants from the heat and sprinkle fresh parsley on top.

Serve warm as a side dish or on their own.