| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | New imports, Vegetables | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Almonds; freshly ground |
| 1/2 | ts | Coriander; ground |
| 1 | Garlic clove,; finely chopped | |
| 1 | ts | Honey |
| 1 | tb | Lemon juice |
| 1 | c | Yogurt,; strained |
| 1/4 | c | Parsley; chopped |
| 1/4 | c | Cilantro; chopped |
| Salt and black pepper | ||
| 1 | lg | Eggplant or 2 small,; sliced 1/2-inch |
| Thick | ||
| 1/2 | c | Peeled, seeded, diced tomatoes; (tomato concasse) |
INSTRUCTIONS
Preheat grill. In a food processor combine almonds, coriander, garlic, honey, lemon juice, salt and pepper. With machine running add yogurt, a little bit at a time. Stir in parsley and cilantro by hand. Adjust seasonings to taste. Brush eggplant with oil and season generously with salt and pepper. Grill 3 minutes on each side. Serve with a generous drizzle of sauce, garnished with chopped tomatoes. Yield: 2 servings (About 1 1/4 cups of sauce) Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 07:46:36 -0700 From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
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