Recipe - Amaranth Salad With Grilled Eggplant Fresh Fenugreek

AMARANTH
1 cup Precooked whole grain
amaranth
3 teaspoon 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
One half pound Fresh fenugreek leaves
Three fourths pound Eggplant; peeled, cut or sliced up
into 1/4inch strips
Vegetable cooking spray; or
up to 2tbs olive oil
One fourth teaspoon Turmeric
One half teaspoon Cumin
One half teaspoon Ground coriander seeds
1 pn 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 212/7512931 * Recipe
contributed to benefit dinner: served at the League for the Hard of
Hearing Benefit: Oct 1998. See www.lhh.org kitpath@earthlink.net 3/99

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

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

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Mar
09, 1999, converted by MM_Buster v2.0l.