Grilled eggplant with almond, yogurt & coriander sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | freshly-ground almonds |
| 12.00 | easpoon ground coriander | |
| 1.00 | garlic clove; finely chopped | |
| 1.00 | teaspoon | honey |
| 1.00 | tablespoon | lemon juice |
| 1.00 | cup | yogurt; strained |
| ¼ | cup | chopped parsley |
| ¼ | cup | chopped cilantro |
| 1 | salt; to taste | |
| 1 | freshly ground black pepper; to taste | |
| 1.00 | large | eggplant; sliced 1/2 thick |
| 1 | (or 2 small eggplants) | |
| ½ | cup | peeled; seeded, diced tomatoes, ( |
Directions
Preheat grill. In a food processor combine almonds, coriander, garlic, honey, lemon juice, salt and pepper. With machine running add yogurt, a little bit at a time. Stir in parsley and cilantro by hand. Adjust seasonings to taste. Brush eggplant with oil and season generously with salt and pepper. Grill 3 minutes on each side. Serve with a generous drizzle of sauce, garnished with chopped tomatoes. This recipe yields 2 servings with about 1¼ cups of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2157 broadcast 07-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-04-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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