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Roasted japanese eggplant with green herb sau

Roasted japanese eggplant with green herb sau
Main Ingredient: Eggplant

Preparation: Roasted

Cuisine: Japanese

Dietary: Various vegetarian

Special food: Ethnic

Yield:

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Roasted japanese eggplant with green herb sau ingredients

  • 6 Japanese eggplants, 6 to 8
  • -inches long
  • 1 c Fresh Cilantro Leaves
  • 1 c Fresh Italian parsley leaves
  • 1 t Ground cumin seeds, roasted
  • Zest Of 2 Lemons
  • 2483527⁄624973141 c Lemon juice
  • Black pepper
  • Salt

Cooking Roasted japanese eggplant with green herb sau

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.


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