BROILED EGGPLANT WITH CILANTRO VINAIGRETTE
Categories Vegetable Side Broil Quick & Easy Eggplant Healthy Cilantro Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 50
Number Of Ingredients 9
Steps:
- Preheat broiler.
- 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.
- Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
- Serve eggplants at room temperature, drizzled with vinaigrette.
- To make 6 servings: Follow the directions above using the following ingredient amounts:
- 6 small (4-oz.) eggplants
- 8 tablespoons olive oil
- 1/2 teaspoon cumin seeds, toasted
- 1/4 cup fresh cilantro
- 1/4 cup fresh flat-leaf parsley
- 1 garlic clove
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne
- 3 tablespoons lemon juice
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