Preheat broiler. Halve 3 small eggplants lengthwise. Brush cut sides with olive oil and season with salt. Broil, cut sides up, 2 to 3-inches from heat, until browned, about 5 minutes. Turn oven to 450 degrees F. and move pan to middle of oven. Roast until tender, about 12 minutes.
In a blender, blender until emulsified: 1/4 cup toasted cumin seeds, 1/8 cup fresh cilantro, 1/8 cup fresh parsley, 1 small clove garlic, 1/8 teaspoon salt, dash of cayenne and 1 1/2 tablespoons fresh lemon juice.
Serve eggplants at room temperature with vinaigrette.
Serves 3.
From “Gourmet,” September 1999.
