This tasty side dish can also be prepared
on the grill.
Broiled Eggplant
with Cilantro Vinaigrette
6 baby eggplants or 1 very large eggplant
8 tablespoons olive oil
1/2 teaspoons roasted cumin seeds
1/4 cup fresh cilantro
1/4 cup flat-leaf parsley
1 large garlic clove
1/4 teaspoon sea salt
1/4 teaspoon cayenne pepper
3 tablespoons fresh-squeezed lemon juice
- Preheat the broiler.
- If you are using baby eggplant, halve
each one lengthwise. If you are using a large eggplant, cut it
crosswise in 1/2-inch slices. Salt them and let them drain for
about 20 minutes.
- Pat dry, then brush them all over with
two tablespoons of oil. Broil on the rack of a broiler pan 2
to 3-inches from the heat until browned, about 5 minutes. Turn
the oven to 450°F (230°C) and move the pan to the middle
of the oven. Roast until tender, about 12 minutes.
- Blend the remaining ingredients along
with the remaining olive oil in a blender or food processor until
emulsified. Serve eggplants at room temperature with the vinaigrette.
Serves 6.
to
your personal ZipList Recipe Box where you can store all of your
favorite web recipes in one place and easily add ingredients
to your shopping list.
