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Roasted Japanese Eggplant with Green Herb Sau



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Roasted Japanese Eggplant with Green Herb Sau

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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


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

Serves:

6 Servings

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