Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Japanese eggplants, 6 to 8
-inches long
1 c Fresh cilantro leaves
1 c Fresh Italian parsley leaves
1 ts Ground cumin seeds; roasted
Zest of 2 lemons
1/2 c Lemon juice
Black pepper
Salt

Over a grill or gas flame, roast the eggplant until the skin
blackens and the flesh is soft. Allow to col and peel carefully with
a small sharp knife to remove all the skin, being careful that the
eggplants keep their shape.

Puree the remaining ingredients in a blender or food processor. Pour
the sauce over the eggplants and allow them to marinate in the sauce
for at least an hour.

From DEEANNE's recipe files

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