Amaranth Salad With Grilled Eggplant

(7 votes)

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
1/2 pound fresh fenugreek leaves
3/4 pound eggplant, peeled and sliced into 1/4-inch strips
vegetable cooking spray or up to 2 tablespoons 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.

Click Here to Comment on This Recipe

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search