Roasted Aubergine with Cumin Vinaigrette

Roasted Aubergine with Cumin Vinaigrette

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Ingredients

2 eggplants
Salt
Dried or fresh thyme leaves
Parsley, chopped
Cumin Vinaigrette

Directions

Halve the eggplants vertically and score in a diamond pattern.  Sprinkle with salt and allow to rest for about 30-40 minutes, then gently squeeze to eliminate the accumulated water.  Dry with a paper towel, then sprinkle with thyme leaves and roast, cut side down, for 30 minutes in a 400 F oven.  Serve with the parsley and vinaigrette.