Roasted japanese eggplant with green herb sau
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Japanese eggplants, 6 to 8 inches long | |
| 1 | cup | Fresh cilantro leaves |
| 1 | cup | Fresh Italian parsley leaves |
| 1 | teaspoon | Ground cumin seeds; roasted |
| Zest of 2 lemons | ||
| ½ | cup | Lemon juice |
| Black pepper | ||
| Salt | ||
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