Amaranth Salad With Grilled Eggplant, Fresh Fenugreek Recipe

• 1 c. pre-cooked whole grain amaranth
• 3 tsp extra virgin olive oil, may be tripled
• 1 Tbsp. lemon juice, or possibly to taste
• 1 tsp minced fresh cilantro, leaves only salt and pepper, to taste
• 1/2 lb fresh fenugreek leaves
• 3/4 lb eggplant, peeled sliced into 1/4-inch strips vegetable cooking spray Or possibly up to 2-tbs extra virgin olive oil
• 1/4 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp grnd coriander seeds
• 1 pch cayenne Salt and pepper, to taste

1. 1) Mix amaranth with seasonings and allow to sit for 1 hour.
2. 2.
3. Take eggplant and spray with vegetable oil or possibly brush with 2 Tbsp.
4. of extra virgin olive oil.
5. Sprinkle with salt and pepper and grill.
6. Allow to cold and mix with remaining ingredients.
7. 3.
8. To serve, top amaranth with grilled eggplant.
9. served at the League for the Hard of Hearing Benefit: Oct 1998.
10. See
11. Cuisine:"African/middle Eastern"

amaranth, extra virgin olive oil, lemon juice, fresh cilantro, fenugreek leaves, eggplant, turmeric, cumin, coriander seeds, salt

Taken from cookeatshare.com/recipes/amaranth-salad-with-grilled-eggplant-fresh-fenugreek-64383 (may not work)