Broiled Eggplant with Cilantro Vinaigrette Recipe

Broiled Eggplant with Cilantro Vinaigrette Recipe

  • 25 small (4 ounces) eggplants
  • 1 3/4 cups olive oil
  • 2 teaspoons cumin seeds, toasted
  • 1 cup fresh cilantro
  • 1 cup fresh flat-leaf parsley
  • 4 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 3/4 cup fresh lemon juice
  1. Preheat broiler.
  2. Halve eggplants lengthwise. Brush cut sides with 1/4 cup oil and season with salt. Arrange as many eggplants, cut sides up, as will fit in 1 layer on rack of a broiler pan and broil 2 to 3 inches from heat until browned, about 5 minutes. Turn oven setting to 450°F. and move pan to middle of oven. Roast until tender when pierced with a fork, about 12 minutes. Repeat with remaining eggplants.
  3. Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
  4. Serve eggplants at room temperature, drizzled with vinaigrette.
  5. 6 small (4-oz.) eggplants
  6. 8 tablespoons olive oil
  7. 1/2 teaspoon cumin seeds, toasted
  8. 1/4 cup fresh cilantro
  9. 1/4 cup fresh flat-leaf parsley
  10. 1 garlic clove
  11. 1/4 teaspoon salt
  12. 1/8 teaspoon cayenne
  13. 3 tablespoons lemon juice
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