Title: Roasted japanese eggplant with green herb sau
 Categories: Vegetarian, Ornish, Side dish
      Yield: 6 Servings
 
      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
           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