I Used “fairy tale” eggplants from the farmers market, and I used the following recipe from “Simply in Season” by Mary Beth Lind and Cathleen Hockman-Wert.
Spicy Roasted Eggplant
1/2 cup fresh cilantro sprigs (chopped) **I didn’t use the cilantro
1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground coriander
pinch of ground cinnamon
1 large eggplant (cut in 1/4 inch slices) **I used 3 small fairy tale eggplants
Brush cilantro mixture on both sides of eggplant slices and transfer to greased baking pan. Broil eggplant 5-6 inches from heat until golden and cooked through, about 10 minutes. Salt and pepper to taste.