Ingredients

• 25 small (4 ounces) eggplants
• 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

Browse by ingredient

Instructions

1. Preheat broiler.
2. 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.
3. Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
4. Serve eggplants at room temperature, drizzled with vinaigrette.
5. 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
6. 6 small (4-oz.) eggplants
7. 8 tablespoons olive oil
8. 1/2 teaspoon cumin seeds, toasted
9. 1/4 cup fresh cilantro
10. 1/4 cup fresh flat-leaf parsley
11. 1 garlic clove
12. 1/4 teaspoon salt
13. 1/8 teaspoon cayenne
14. 3 tablespoons lemon juice