Broiled Eggplant with Cilantro Vinaigrette

1. 1

   Preheat broiler.

2. 2

   Halve eggplants lengthwise.

3. 3

   Brush cut sides with 1/4 cup oil and season with salt.

4. 4

   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.

5. 5

   Turn oven setting to 450F.

6. 6

   and move pan to middle of oven.

7. 7

   Roast until tender when pierced with a fork, about 12 minutes.

8. 8

   Repeat with remaining eggplants.

9. 9

   Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.

10. 10

    Serve eggplants at room temperature, drizzled with vinaigrette.

11. 11

    6 small (4-oz.)

12. 12

    eggplants

13. 13

    8 tablespoons olive oil

14. 14

    1/2 teaspoon cumin seeds, toasted

15. 15

    1/4 cup fresh cilantro

16. 16

    1/4 cup fresh flat-leaf parsley

17. 17

    1 garlic clove

18. 18

    1/4 teaspoon salt

19. 19

    1/8 teaspoon cayenne

20. 20

    3 tablespoons lemon juice

* Per serving · 4 servings · Values may vary.

No additional tips available.