Eggplant With Cilantro Vinaigrette

Preheat broiler. Halve 3 small eggplants lengthwise. Brush cut sides with olive oil and season with salt. Broil, cut sides up, 2 to 3-inches from heat, until browned, about 5 minutes. Turn oven to 450 degrees F. and move pan to middle of oven. Roast until tender, about 12 minutes.

In a blender, blender until emulsified: 1/4 cup toasted cumin seeds1/8 cup fresh cilantro1/8 cup fresh parsley1 small clove garlic1/8 teaspoon saltdash of cayenne and 1 1/2 tablespoons fresh lemon juice.

Serve eggplants at room temperature with vinaigrette.

Serves 3.

From “Gourmet,” September 1999.

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