Roasted Eggplant Salad
from New York Times Cooking
Vegan Vegetarian
- 1.000 small bunch Cilantro (Wiki) Explore
- 1.000 Jalapeño or serrano pepper (Wiki) Explore
- 1.000 Teaspoon Ground cumin (Wiki) Explore
- 2.000 small cloves Garlic (Wiki) Explore
- 2.000 Tablespoon Lemon juice (Wiki) Explore
- 6.000 Pound Firm eggplants (Wiki) Explore
- 3.000 Tablespoon Extra-virgin olive oil (Wiki) Explore
- Pinch Hot red-pepper flakes (Wiki) Explore
- Radishes and olives (Optional) (Wiki) Explore
- Salt and black pepper (Wiki) Explore