Grilled eggplant with almond, yogurt and coriander sauce

4 servings

Ingredients

Quantity Ingredient
⅓ cup Freshly-ground almonds
½ teaspoon Ground coriander
1 Garlic clove, finely chopped
1 teaspoon Honey
1 tablespoon Lemon juice
1 cup Yogurt, strained
¼ cup Chopped parsley
¼ cup Chopped cilantro
Salt and black pepper
1 large Eggplant or 2 small, sliced inch thick
½ cup Peeled, seeded, diced
Tomatoes (tomato concassJ)

Directions

Preheat grill. In a food processor combine almonds, coriander, garlic, honey, lemon juice, salt and pepper. With machine running add yogurt, a little bit at a time. Stir in parsley and cilantro by hand. Adjust seasonings to taste. Brush eggplant with oil and season generously with salt and pepper. Grill 3 minutes on each side. Serve with a generous drizzle of sauce, garnished with chopped tomatoes.

Yield: 2 servings (about 1¼ cups of sauce) ESSENCE OF EMERIL SHOW #EE2157

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