Broiled Eggplant with Cilantro Vinaigrette
Need a gluten free, primal, and whole 30 hor d'oeuvre? Broiled Eggplant with Cilantro Vinaigrette could be an excellent recipe to try. One serving contains 9 calories, 0g of protein, and 1g of fat. This recipe serves 50. If you have cayenne, cumin seeds, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour.
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.
Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
Serve eggplants at room temperature, drizzled with vinaigrette.
6 small (4-oz.) eggplants
1/2 teaspoon cumin seeds, toasted
1/4 cup fresh flat-leaf parsley
3 tablespoons lemon juice
·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.