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EmailGrilled 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
For 6 people
- 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
Directions
- Preheat the broiler.
- Cut the eggplant crosswise in 1/2-inch slices. Salt them and let them drain for about 20 minutes.
- Pat dry, then brush them all over with two tbsp. of oil. Broil on the rack of a broiler pan 2 to 3-inches from the heat until browned, about 5 minutes. Turn the oven to 450 degrees and move the pan to the middle of the oven. Roast until tender, about 12 minutes.
- Blend the remaining ingredients along with the remaining olive oil in a blender or food processor until emulsified. Serve eggplants at room temperature with the vinaigrette.
Ready in 1 hour
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Nutrition facts
- Kcal: 191.41 kcal
- Fibers (g): 2.17g
- Sodium (mg): 101.33mg
- Carbs: 8g
- Fat: 18.26g
- Saturated fat (g): 2.53g
- Proteins: 0.83g