Eggplant Spread
Serving Size : 2
Ingredients for prepare Eggplant Spread
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | Eggplant - 1 to 1 1/2 pounds |
| 2 | tb | Fresh parsley - minced |
| 2 | tb | Fresh cilantro - minced |
| 1 | t | Ground cumin |
| 1 | t | Ground coriander |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Salt - optional |
| ds | Tabasco sauce |
recipe Eggplant Spread
Recipe by: The New McDougall Cookbook Preparation Time: 1:10
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Preheat the oven to 350 degrees. Cut the stem off the eggplant and prick it all over with
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a fork. Place it directly on the oven rack and bake for about 1 hour, or until the eggplant
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is soft and the skin is wrinkled. Remove from the oven and allow to
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cool. When it is cool enough top handle, peel and chop. Place in a blender or
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food processor with the parsley and cilantro. Process until smooth. Place in a saucepan and add the remaining ingredients.
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Cook, stirring, until the mixture thickens slightly, about 10 minutes. 75 calories, 0.9 grams fat per 1/2 cup serving.
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From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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