If you love eggplant like me, you are going to love this dish. It has flavor, texture, color and it is very healthy.
2 medium eggplant
1 cup chopped parsley
1/2 cup chopped cilantro
2 cloves garlic, mashed
1 tablespoon coriander
1 teaspoon chili pepper
1 teaspoon Spanish paprika
salt to taste
1 cup coarsely chopped toasted almonds
1 cup gluten free bread crumbs or use regular bread crumbs if you are not allergic to gluten
-Cut the eggplant into 1/2 -inch thick slices and place on cookie sheet. Brush each slice with olive oil. Broil the eggplant slices until golden brown. Remove from the oven and allow the slices to cool.
-Place the broiled eggplant in a food processor and puree. Spoon the pureed eggplant in a large bowl.
-Place the onion, the parsley and the cilantro in food processor and finely chopped. Spoon onto the pureed eggplant.
-Add the garlic, the spices and the salt. Mix well.
-In separate bowl, mix the toasted almonds and the bread crumbs together.
-Moist you palms with olive oil and make 2 inch long and 1 inch wide oval. Roll each oval in the almond mixture, and then place on cookie sheet. Repeat until you are done with all the eggplant mixture.
-Bake in 395 F. degree oven for 25 minutes. Remove from the oven, drizzle with the pomegranate tahini sauce and serve.
Pomegranate tahini sauce
makes 2 cups
4 cloves garlic, mashed
1/4 cup lemon juice
1/4 cup tahini
1/4 cup pomegranate molasses
1/2 cup water
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
salt to taste
-Whisk all the ingredients together for smooth paste.