Broiled Eggplant with Cilantro Vinaigrette |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 50 |
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Ingredients:
25 small (4 ounces) eggplants |
1 3/4 cups olive oil |
2 teaspoons cumin seeds, toasted |
1 cup fresh cilantro |
1 cup fresh flat-leaf parsley |
4 garlic cloves |
1 teaspoon salt |
1/2 teaspoon cayenne |
3/4 cup fresh lemon juice |
Directions:
1. Preheat broiler.
2. Halve eggplants lengthwise. Brush cut sides with 1/4 cup oil and season with salt. 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. Turn oven setting to 450°F. and move pan to middle of oven. Roast until tender when pierced with a fork, about 12 minutes. Repeat with remaining eggplants.
3. Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
4. Serve eggplants at room temperature, drizzled with vinaigrette.
5. To make 6 servings: Follow the directions above using the following ingredient amounts: 6 small (4-oz.) eggplants
6. 8 tablespoons olive oil
7. 1/2 teaspoon cumin seeds, toasted
8. 1/4 cup fresh cilantro
9. 1/4 cup fresh flat-leaf parsley
10. 1 garlic clove
11. 1/4 teaspoon salt
12. 1/8 teaspoon cayenne
13. 3 tablespoons lemon juice
14. Cooks' notes: ·Eggplants may be cooked 1 day ahead and chilled, covered. ·You can make the vinaigrette without lemon juice 8 hours ahead (with lemon juice, only 1 hour ahead) and chill it, covered.
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