Amaranth Salad with Grilled Eggplant

[Guest guest]

This looks interesting. I cannot get fenugreek. Usually I substitute a

leafy green and herbs if needed. -pat

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* Exported from MasterCook *

 

Amaranth Salad with Grilled Eggplant, Fresh Fenugreek

 

Recipe By : David Ruggerio, Le Chantilly/Pastis, NYC

Serving Size : 4 Preparation Time :0:00

Categories : *Web/Email Restaurants

Salads 2Try

 

Amount Measure Ingredient -- Preparation Method

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-----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

sliced into 1/4-inch strips

vegetable cooking spray

or up to 2-tbs 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.

 

Original recipe was modified to reduce the number of calories from oil. *

David Ruggerio, Chef/Owner * Le Chantilly/Pastis * 106 East 57th Street,

New York, NY * Reservations 212/751-2931 * Recipe contributed to benefit

dinner: served at the League for the Hard of Hearing Benefit: Oct 1998. See

www.lhh.org >kitpath 3/99

 

EACH 242 cals, 7g fat (25% cff) estimated by mastercook - email from

kitpath 3/99

xpost - recipe cafe, eat-lf, veg-recipe

 

 

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Nutr. Assoc. : 0 19 0 0 0 0 0 1423 0 0 0 0 0 0 20096 0 0

 

 

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