| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Vegetarian, Vegan, Ornish, Side dish |
6 |
Servings |
INGREDIENTS
| 6 |
|
Japanese eggplants, 6 to 8 inches long |
| 1 |
c |
Fresh cilantro leaves |
| 1 |
c |
Fresh Italian parsley leaves |
| 1 |
ts |
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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