·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.
Recipe information
Total Time
1 hour
Yield
Serves 50
Ingredients
Preparation
Step 1
Preheat broiler.
Step 2
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.
Step 3
Blend remaining 1 1/2 cups oil and remaining ingredients in a blender until emulsified.
Step 4
Serve eggplants at room temperature, drizzled with vinaigrette.
To make 6 servings: Follow the directions above using the following ingredient amounts:
Step 5
6 small (4-oz.) eggplants
Step 6
8 tablespoons olive oil
Step 7
1/2 teaspoon cumin seeds, toasted
Step 8
1/4 cup fresh cilantro
Step 9
1/4 cup fresh flat-leaf parsley
Step 10
1 garlic clove
Step 11
1/4 teaspoon salt
Step 12
1/8 teaspoon cayenne
Step 13
3 tablespoons lemon juice
