Marinated Eggplant with Green Chermoula
Ingredients
- 8 cups cold water
- ⅓ cup kosher salt
- 4 Japanese eggplants (about 2 pounds)
- ¼ cup chopped fresh cilantro
- ¼ cup chopped flat-leaf parsley
- 12 tablespoons extra-virgin olive oil, divided
- Zest and juice of 1 lemon
- 1 clove garlic, finely grated or minced
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
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