Roasted Eggplant with Cilantro-Parsley Vinaigrette

Summary

Yield
Servings
SourceAdapted from the Gourmet Cookbook
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes

Description

This can be made on the grill or in the oven.

Ingredients

   
salt
1/2 teaspoon
cumin seeds
1/8 teaspoon
cayenne
3 tablespoons
lemon juice
1  
eggplant
8 tablespoons
olive oil
1/4 cup
cilantro
1/4 cup
parsley
1 clove
garlic

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.