| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegan | Ornish, Side dish, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 6 | Japanese eggplants, 6 to 8 | |
| inches long | ||
| 1 | c | Fresh cilantro leaves |
| 1 | c | Fresh Italian parsley leaves |
| 1 | t | Ground cumin seeds, roasted |
| Zest of 2 lemons | ||
| 1/2 | c | Lemon juice |
| Black pepper | ||
| Salt |
INSTRUCTIONS
Over a grill or gas flame, roast the eggplant until the skin blackens and the flesh is soft. Allow to col and peel carefully with a small sharp knife to remove all the skin, being careful that the eggplants keep their shape. Puree the remaining ingredients in a blender or food processor. Pour the sauce over the eggplants and allow them to marinate in the sauce for at least an hour. From DEEANNE's recipe files From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 7
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 52.9mg
Potassium: 63.4mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: <1g