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
- 1 medium eggplant
- 8 T olive oil, divided
- salt
- 1⁄2 t cumin seeds
- 1⁄4 c loosely packed fresh cilantro leaves
- 1⁄4 c loosely packed fresh parsley leaves
- 1 garlic clove, chopped
- 1⁄8 t cayenne
- 3 T lemon juice
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.
City Market Store Hours:
7 Days a week 7AM - 11PM
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Fresh Food Drive on September 11
On September 11, the Co-op will host a Produce for the People fresh food drive from 10:00 a.m. - 1:00 p.m. Donations will benefit the Chittenden Emergency Food Shelf. Share your extra produce and help the community eat local!
