Title: Eggplant Spread
Categories: Lowfat Vegetable Appetizer
Yield: 2 Servings
| 1 | | Eggplant; 1 to 1 1/2 pounds |
| 2 | tb | Fresh parsley; minced |
| 2 | tb | Fresh cilantro; minced |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1/2 | ts | Garlic powder |
| 1/4 | ts | Salt; optional |
| | ds | Tabasco 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