Roasted Japanese Eggplant With Green Herb Sau
Ingredients:
- 0.00 Salt
- 0.00 Black Pepper
- 1.00 Cup Fresh Italian Parsley Leaves
- 6.00 Each Japanese Eggplants, 6 To 8
- 1.00 Teaspoon Ground Cumin Seeds; Roasted
- 0.00 Zest Of 2 Lemons
- 0.50 Cup Lemon Juice
- 1.00 Cup Fresh Cilantro Leaves
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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
