| 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>
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”