Recipe - Roasted Japanese Eggplant With Green Herb Sau

6 Japanese eggplants, 6 to 8
inches long
1 cup Fresh cilantro leaves
1 cup Fresh Italian parsley leaves
1 teaspoon Ground cumin seeds; roasted
Zest of 2 lemons
One half cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini