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Associate.com - Share Your Recipe!

Recipe Name: Amaranth Salad With Grilled Eggplant, Fresh Fenugreek Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Salads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Cup(s) Pre-cooked whole grain
Amaranth
3 Teaspoon(s) Olive oil, may be tripled
1 Tablespoon(s) Lemon juice, or to taste
1 Teaspoon(s) Chopped fresh cilantro
leaves only
Salt and pepper, to taste
1/2 Pound(s) Fresh fenugreek leaves
3/4 Pound(s) Eggplant, peeled sliced
into 1/4-inch strips
Vegetable cooking spray, or
up to 2-tbs olive oil
1/4 Teaspoon(s) Turmeric
1/2 Teaspoon(s) Cumin
1/2 Teaspoon(s) Ground coriander seeds
1 Pinch(s) Cayenne
Directions:
Mix amaranth with seasonings and allow to sit for 1 hour. 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. 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 212/751-2931 *
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 EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar
09, 1999, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 359
Calories From Fat: 96
Total Fat: 11.1g
Cholesterol: 0mg
Sodium: 43mg
Potassium: 655.4mg
Carbohydrates: 58.3g
Fiber: 17.1g
Sugar: 3.1g
Protein: 15.8g


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