Ingredients

  • 680 grams aubergines
  • 110 milliliters olive oil, virgin
  • ½ teaspoon cumin seed toasted
  • ¼ cup cilantro
  • ¼ cup parsley
  • 1 clove garlic
  • ¼ teaspoon salt
  • 1 dash cayenne
  • 3 tablespoons lemon juice

Directions

1. Preheat broiler.
2. Halve eggplants lengthwise. Brush cut sides with 2 tablespoons oil and season with salt. Broil, cut sides up, on rack of a broiler pan 2 to 3 inches from heat until browned, about 5 minutes. Lower oven setting to 450*F/230*C/GM 8 and move pan to middle of oven. Roast until tender when pierced with a fork, about 12 minutes.
3. Blend remaining 6 tablespoons oil with remaining ingredients until emulsified. Serve aubergines at room temperature with vinaigrette.

Notes
Notes:Original recipe serves 6.
Serving Ideas:Original serves 6.


Categories
DishesSalads, Side
Keywords
Side DishesSalads
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