Spicy Roast Eggplant
Don’t have a large eggplant? Simply cut down on the amount of marinade.
If you don’t have cilantro on hand, but still have CSA basil, try the same technique using Italian seasoning instead of the cumin, coriander and cinnamon... or better yet - just skip making a marinade and slather the eggplant with homemade pesto!
Or try using parsley, crushed minced garlic and a few crushed red pepper
flakes to mix in with the oil and lemon juice.
Stir together:
1/2 cup packed fresh cilantro leaves
1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground coriander
Pinch of ground cinnamon
Cut into 1/4-inch slices:
1 large eggplant
Brush cilantro mixture on both sides of eggplant slices and transfer to greased pan. Broil eggplant 5 to 6 inches from heat until golden and cooked through, about 10 minutes. Salt and pepper to taste.
Serves 4.
From “Simple in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.