Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Ornish
Side dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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.
