Name: Broiled Eggplant with Cilantro Vinaigrette
Cook time: 40 minutes
Total time: 1 hour
Yield: Serves 50
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

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Broiled Eggplant with Cilantro VinaigretteMelanie Acevedo

Cooks' notes:

·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.

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