Amaranth Salad With Grilled Eggplant, Fresh Fenugreek
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Vegetables | Greek | Salads | 4 | Servings |
INGREDIENTS
| 1 | c | Pre-cooked whole grain |
| amaranth | ||
| 3 | t | Olive oil, may be tripled |
| 1 | T | Lemon juice, or to taste |
| 1 | t | Chopped fresh cilantro |
| leaves only | ||
| Salt and pepper, to taste | ||
| 1/2 | lb | Fresh fenugreek leaves |
| 3/4 | lb | Eggplant, peeled sliced |
| into 1/4-inch strips | ||
| Vegetable cooking spray, or | ||
| up to 2-tbs olive oil | ||
| 1/4 | t | Turmeric |
| 1/2 | t | Cumin |
| 1/2 | t | Ground coriander seeds |
| 1 | pn | Cayenne |
| Salt and pepper, to taste |
INSTRUCTIONS
Mix amaranth with seasonings and allow to sit for 1 hour. Take eggplant and spray with vegetable oil or brush with 2 tablespoons of olive oil. Sprinkle with salt and pepper and grill. Allow to cool and mix with remaining ingredients. To serve, top amaranth with grilled eggplant. Original recipe was modified to reduce the number of calories from oil. * David Ruggerio, Chef/Owner * Le Chantilly/Pastis * 106 East 57th Street, New York, NY * Reservations 212/751-2931 * Recipe contributed to benefit dinner: served at the League for the Hard of Hearing Benefit: Oct 1998. See www.lhh.org >kitpath@earthlink.net 3/99 EACH 242 cals, 7g fat (25% cff) estimated by mastercook Recipe by: David Ruggerio, Le Chantilly/Pastis, NYC Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar 09, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 359
Calories From Fat: 96
Total Fat: 11.1g
Cholesterol: 0mg
Sodium: 43mg
Potassium: 655.4mg
Carbohydrates: 58.3g
Fiber: 17.1g
Sugar: 3.1g
Protein: 15.8g