Broiled Eggplant With Cilantro Vinaigrette
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
46
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
110 g
Eggplant1.75 cups
Olive Oil2 tsps
Cumin Seed (toasted)1 cup
Cilantro (fresh)1 tsp
Salt1 tsp
Cayenne3 cup
Lemon Juice (fresh)Directions:
1
Preheat broiler
2
Halve eggplants lengthwise
3
Brush cut sides with 1/4 cup oil and season with salt
4
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
5
Turn oven setting to 450°F
6
And move pan to middle of oven
7
Roast until tender when pierced with a fork, about 12 minutes
8
Repeat with remaining eggplants
9
Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified
10
Serve eggplants at room temperature, drizzled with vinaigrette
11
Preheat broiler
12
Halve eggplants lengthwise
13
Brush cut sides with 1/4 cup oil and season with salt
14
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
15
Turn oven setting to 450°F
16
And move pan to middle of oven
17
Roast until tender when pierced with a fork, about 12 minutes
18
Repeat with remaining eggplants
19
Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified
20
Serve eggplants at room temperature, drizzled with vinaigrette
21
To make 6 servings: Follow the directions above using the following ingredient amounts: 6 small (4-oz
22
) 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 6 small (4-oz
23
) 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