Grilled Eggplant in Vinaigrette
This egg-cellent grilled veggie dish requires a minimal amount of culinary skill to deliver a healthy, light dish. Roast it in the oven or toss it on the grill for great results.
Ingredients
- 5 cup(s) eggplant (one large fruit
- 1/2 cup(s) olive oil
- 1/2 teaspoon(s) roasted cumin seeds
- 1/4 cup(s) fresh cilantro
- 1/4 cup(s) flat-leaf parsley
- 1 large garlic clove
- 1/4 teaspoon(s) sea salt
- 1/4 teaspoon(s) cayenne pepper
- 3 tablespoon(s) fresh-squeezed lemon juice
Instructions
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Preheat the broiler.
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Cut the eggplant crosswise in 1/2-inch slices.
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Salt them and let them drain for about 20 minutes.
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Pat dry, then brush them all over with two tbsp of oil.
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Broil on the rack of a broiler pan 2 to 3-inches from the heat until browned, about 5 minutes.
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Turn the oven to 450 degrees and move the pan to the middle of the oven.
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Roast until tender, about 12 minutes.
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Blend the remaining ingredients along with the remaining olive oil in a blender or food processor until emulsified.
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Serve eggplants at room temperature with the vinaigrette.
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Ready in 1 hourRelated RecipesEnjoy vegging out with these dishes!broccoli-rice puffsgrilled vegetablesspicy cabbage.
Nutrition
Calories: 1148.47kcalCarbohydrates: 47.99gProtein: 4.95gFat: 109.57gSaturated Fat: 15.15gSodium: 607.97mgFiber: 13.02gSugar: 17.06g
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