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Ingredients Jump to Instructions ↓

  1. 1/3 cup freshly-ground almonds

  2. 1/2 teaspoon ground coriander

  3. 1 garlic clove, finely chopped

  4. 1 teaspoon honey

  5. 1 tablespoon lemon juice

  6. 1 cup yogurt, strained

  7. 1/4 cup chopped parsley

  8. 1/4 cup chopped cilantro

  9. Salt and black pepper

  10. 1 large eggplant or 2 small, sliced 1/2-inch thick

  11. 1/2 cup peeled, seeded, diced tomatoes (tomato concass)

Instructions Jump to Ingredients ↑

  1. Preheat grill. In a food processor combine almonds, coriander, garlic, honey, lemon juice, salt and pepper. With machine running add yogurt, a little bit at a time. Stir in parsley and cilantro by hand. Adjust seasonings to taste. Brush eggplant with oil and season generously with salt and pepper. Grill 3 minutes on each side. Serve with a generous drizzle of sauce, garnished with chopped tomatoes.

  2. Yield : 2 servings (About 1 1/4 cups of sauce)

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