Broiled Eggplant with Cilantro Vinaigrette (give it a try)

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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 degrees 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.