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amaranth extra-virgin olive oil lemon juice fresh cilantro fenugreek leaves eggplant turmeric cumin coriander seeds salt
Viewed: 75 - Published at: 3 years agoIngredients
- 1 c. pre-cooked whole grain amaranth
- 3 tsp extra virgin olive oil, may be tripled
- 1 Tbsp. lemon juice, or possibly to taste
- 1 tsp minced fresh cilantro, leaves only salt and pepper, to taste
- 1/2 lb fresh fenugreek leaves
- 3/4 lb eggplant, peeled sliced into 1/4-inch strips vegetable cooking spray Or possibly up to 2-tbs extra virgin olive oil
- 1/4 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp grnd coriander seeds
- 1 pch cayenne Salt and pepper, to taste
Method
- 1) Mix amaranth with seasonings and allow to sit for 1 hour.
- 2.
- Take eggplant and spray with vegetable oil or possibly brush with 2 Tbsp.
- of extra virgin olive oil.
- Sprinkle with salt and pepper and grill.
- Allow to cold and mix with remaining ingredients.
- 3.
- To serve, top amaranth with grilled eggplant.
- served at the League for the Hard of Hearing Benefit: Oct 1998.
- See
- Cuisine:"African/middle Eastern"
