Roasted Eggplant with Cilantro-Parsley Vinaigrette
Adapted from the Gourmet Cookbook
This can be made on the grill or in the oven.
Prep Time
45 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
salt
1⁄2 teaspoon cumin seeds
1⁄8 teaspoon cayenne pepper
3 tablespoons lemon juice
1 eggplant
8 tablespoons olive oil
1⁄4 cup cilantro
1⁄4 cup parsley, fresh
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.