Recipe for Amaranth Salad with Grilled Eggplant, Fresh Fenugreek

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Yield:

Ingredients:

Amount	Ingredient
	AMARANTH ----------------
1 cup	pre-cooked whole grain amaranth
3 tsp	olive oil, may be tripled
1 tbl	lemon juice, or to taste
1 tsp	chopped fresh cilantro, leaves only
	salt and pepper, to taste
	----------------- EGGPLANT ----------------
1/2 lb	fresh fenugreek leaves
3/4 lb	eggplant, peeled
	sliced into 1/4-inch strips
	vegetable cooking spray
	OR up to 2-tbs olive oil
1/4 tsp	turmeric
1/2 tsp	cumin
1/2 tsp	ground coriander seeds
1 pch	cayenne

Instructions:

Instructions: 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.

served at the League for the Hard of Hearing Benefit: Oct 1998. See

Cuisine:
"African/middle Eastern"

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