Amaranth Salad With Grilled Eggplant

(7 votes)

Amaranth
1 cup pre-cooked whole grain amaranth
3 teaspoons olive oil, may be tripled
1 tablespoon lemon juice, or to taste
1 teaspoon chopped fresh cilantro, leaves only
salt and pepper, to taste
Eggplant
1/2 pound fresh fenugreek leaves
3/4 pound eggplant, peeled and sliced into 1/4-inch strips
vegetable cooking spray or up to 2 tablespoons olive oil
1/4 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon ground coriander seeds
1 pinch cayenne
salt and pepper, to taste

1) Mix amaranth with seasonings and allow to sit for 1 hour.

2) Take eggplant and spray with vegetable oil or brush with 2 tablespoons of olive oil . Sprinkle with salt and pepper and grill. Allow to cool and mix with remaining ingredients.

3) To serve, top amaranth with grilled eggplant.



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