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-> [Asian, Eggplant, Ethnic, Japanese, Roasted, Side-dishes, Vegetables, Vegetarian] -> [Roasted japanese eggplant with green herb sau Recipe] |
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Roasted japanese eggplant with green herb sau
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| Artist: |
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| Categories: |
Asian, Eggplant, Ethnic, Japanese, Roasted, Side-dishes, Vegetables, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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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 |
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Procedures:
| 1 | Over a grill or gas flame, roast the eggplant until the skin blackens and the flesh is soft. | | 2 | Allow to col and peel carefully with a small sharp knife to remove all the skin, being careful that the eggplants keep their shape. | | 3 | puree the remaining ingredients in a blender or food processor. | | 4 | Pour the sauce over the eggplants and allow them to marinate in the sauce for at least an hour. | | 5 | from deeanne"s recipe files |
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