Grilled eggplant with almond, yogurt and coriander sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Freshly-ground almonds |
| ½ | teaspoon | Ground coriander |
| 1 | Garlic clove, finely chopped | |
| 1 | teaspoon | Honey |
| 1 | tablespoon | Lemon juice |
| 1 | cup | Yogurt, strained |
| ¼ | cup | Chopped parsley |
| ¼ | cup | Chopped cilantro |
| Salt and black pepper | ||
| 1 | large | Eggplant or 2 small, sliced inch thick |
| ½ | cup | Peeled, seeded, diced |
| Tomatoes (tomato concassJ) | ||
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.
Yield: 2 servings (about 1¼ cups of sauce) ESSENCE OF EMERIL SHOW #EE2157