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Roasted japanese eggplant with green herb sau

Yield: 6 Servings

Ingredients:

• 6 Japanese eggplants
• 6 to 8 -inches long
• 1 c Fresh cilantro leaves
• 1 c Fresh Italian parsley leaves
• 1 ts Ground cumin seeds; roasted Zest of 2 lemons
• 1/2 c Lemon juice

Instructions:

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

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