Roasted Japanese Eggplant With Green Herb Sau Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Japanese eggplants, 6 to 8 inches long
1 cup: Fresh cilantro leaves,
1 cup: Fresh Italian parsley leaves,
1 tsp: Ground cumin seeds, roasted
Zest of 2 lemons,
1/2 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 DEEANNEs recipe files
Source from luhu.jp
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 DEEANNEs recipe files
Source from luhu.jp