Broiled Eggplant with Cilantro Vinaigrette
Broiled eggplant slices served at room temperature drizzled with a delightful vinaigrette made with roasted cumin seeds, fresh cilantro, parsley and lemon juice.
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.
Makes 6 servings.