Grilled Eggplant in Vinaigrette

We're egging you on with this grilled veggie dish. A small amount of skill is required to whip up this eggplant extraordinare, but we have faith you'll be able to do it. Makes 6 servings Ingredients 1 very large eggplant 8 tbsp. olive oil 1/2 tsp. roasted cumin seeds 1/4 cup fresh cilantro 1/4 cup flat-leaf parsley 1 large garlic clove 1/4 tsp. sea salt 1/4 tsp. cayenne pepper 3 tbsp. fresh-squeezed lemon juice Methods/steps 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. Additional Tips Ready in 1 hour