Broiled Eggplant with Cilantro Vinaigrette

Ingredients

• 0.5 teaspoon cayenne 
• 2 teaspoons cumin seeds toasted
• 4 ounces eggplants 
• 1 cup cilantro leaves fresh
• 1 cup flat-leaf parsley fresh
• 4  garlic cloves 
• 0.8 cup juice of lemon fresh
• 1.8 cups olive oil 
• 1 teaspoon salt 

Equipment

• frying pan
• oven
• blender
• broiler
• broiler pan

Directions

1. Preheat broiler.
2. Halve eggplants lengthwise.
3. 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.
4. Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
5. Serve eggplants at room temperature, drizzled with vinaigrette.
6. small (4-oz.) eggplants
7. tablespoons olive oil
8. /2 teaspoon cumin seeds, toasted
9. /4 cup fresh cilantro
10. /4 cup fresh flat-leaf parsley
11. garlic clove
12. /4 teaspoon salt
13. /8 teaspoon cayenne
14. tablespoons lemon juice
15. ·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.