| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | New imports, Vegetables | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Almonds, freshly ground |
| 1/2 | t | Coriander, ground |
| 1 | Garlic clove, finely | |
| chopped | ||
| 1 | t | Honey |
| 1 | T | Lemon juice |
| 1 | c | Yogurt, strained |
| 1/4 | c | Parsley, chopped |
| 1/4 | c | Cilantro, chopped |
| Salt and black pepper | ||
| 1 | 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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