Broiled Eggplant with Cilantro Vinaigrette

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* Exported from MasterCook *

 

Broiled Eggplant With Cilantro Vinaigrette

 

Recipe By : Gourmet, September 1999

Serving Size : 50 Preparation Time :0:00

Categories : Eggplant Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

25 small eggplants -- (4-oz.)

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

 

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 450øF. 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.

 

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.

 

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

 

Converted by MC_Buster.KES/26 Dec 99

 

 

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