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Title: Eggplant Spread
Categories: Lowfat Vegetable Appetizer
Yield: 2 Servings

1 Eggplant; 1 to 1 1/2 pounds
2tbFresh parsley; minced
2tbFresh cilantro; minced
1tsGround cumin
1tsGround coriander
1/2tsGarlic powder
1/4tsSalt; optional
 dsTabasco sauce

Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat the oven to 350 degrees. Cut the stem off the eggplant and prick it all over with a fork. Place it directly on the oven rack and bake for about 1 hour, or until the eggplant is soft and the skin is wrinkled. Remove from the oven and allow to cool. When it is cool enough top handle, peel and chop. Place in a blender or food processor with the parsley and cilantro. Process until smooth. Place in a saucepan and add the remaining ingredients. Cook, stirring, until the mixture thickens slightly, about 10 minutes. 75 calories, 0.9 grams fat per 1/2 cup serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994