Yield: 4 Servings
|2||Garlic cloves; chopped|
|½||Lemon; Juiced; or to taste|
|¼ teaspoon||Cumin; or to taste|
|3 tablespoons||Water; about|
|Salt and cayenne pepper; to taste|
|1||Tart-sweet firm plum OR 1/2 pomegranate|
|¼ cup||Fresh mint leaves OR half mint and half cilantro|
Grill the eggplant until lightly charred and tender, then transfer to a platter.
Mix together the tahini, garlic, lemon juice, cumin and water. Season with salt and cayenne pepper. Drizzle this onto the eggplant and garnish with diced tart plums or pomegranate seeds, and chopped herbs.
[Serves 4. PER SERVING: 215 calories, 7 g protein, 14 g carbohydrate, 17 g fat (2 g saturated), 0 mg cholesterol, 17 mg sodium, 6 g fiber.] Notes: SF Chronicle 5/13/98
Recipe by: Grilling by Marlena Spieler Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 14, 1998