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Broiled Eggplant with Cilantro Vinaigrette

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


Preheat broiler. 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 450F. and move pan to middle of oven. Roast until tender when pierced with a fork, about 12 minutes. Repeat with remaining eggplants. Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified. Serve eggplants at room temperature, drizzled with vinaigrette. 6 small (4-oz.) eggplants 8 tablespoons olive oil 1/2 teaspoon cumin seeds, toasted 1/4 cup fresh cilantro 1/4 cup fresh flat-leaf parsley 1 garlic clove 1/4 teaspoon salt 1/8 teaspoon cayenne 3 tablespoons lemon juice

Source: www.epicurious.com