Amaranth Salad With Grilled Eggplant, Fresh Fenugreek Recipe
Servings: 4
Ingredients
- 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
Directions
- 1) Mix amaranth with seasonings and allow to sit for 1 hour.
- 2. Take eggplant and spray with vegetable oil or possibly brush with 2 Tbsp. of extra virgin olive oil. Sprinkle with salt and pepper and grill. Allow to cold 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"
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 62 | 27% |
| Total Fat 7.25g | 9% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 611mg | 17% |
| Total Carbs 37.67g | 10% |
| Dietary Fiber 16.5g | 55% |
| Sugars 1.72g | 1% |
| Protein 13.84g | 22% |
