| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
Greek |
Salads |
4 |
servings |
INGREDIENTS
| 1 |
c |
Pre-cooked whole grain amaranth |
| 3 |
ts |
Olive oil; may be tripled |
| 1 |
tb |
Lemon juice; or to taste |
| 1 |
ts |
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 |
ts |
Turmeric |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Ground coriander seeds |
| 1 |
pn |
Cayenne |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
AMARANTH
EGGPLANT
1) Mix amaranth with seasonings and allow to sit for 1 hour.
2) 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.
3) 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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