Roasted Eggplant with Cilantro-Parsley Vinaigrette
Summary
| Yield | |
|---|---|
| Source | Adapted from the Gourmet Cookbook |
| Prep time | 45 minutes |
| Recipes | Sides |
Description
This can be made on the grill or in the oven.
Ingredients
| salt | ||
| 1⁄2 | Teaspoon | cumin seeds |
| 1⁄8 | Teaspoon | cayenne |
| 3 | Tablespoon | lemon juice |
| 1 | eggplant (medium-sized) | |
| 8 | Tablespoon | olive oil (divided) |
| 1⁄4 | Cup | cilantro (fresh leaves, loosely packed) |
| 1⁄4 | Cup | parsley (fresh leaves, loosely packed) |
| 1 | Clove | garlic (chopped) |
Instructions
Preheat broiler. Slice eggplant into ½” thick pieces. Brush sides with 2 Tbs olive oil and season with salt. Put on baking sheet and broil until golden brown, about 5 minutes.
Then turn oven temperature down to 450° and roast eggplant until fork-tender, about 12 minutes.
In the meantime, toast cumin seeds in a small skillet until golden and fragrant, about 3 minutes. Combine remaining 6 Tbs. of olive oil and, cilantro, parsley, garlic, cayenne, lemon juice, and salt, and blend until thoroughly combined.
Serve eggplant drizzled with the vinaigrette as a side dish or appetizer. Great with chickpea or lamb burgers.
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