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  Eggplant Spread
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 317
Ingredients:
1 Eggplant, 1 to 1 1/2 pounds
2 tbsp Fresh parsley, minced
2 tbsp Fresh cilantro, minced
1 tsp Ground cumin
1 tsp Ground coriander
1/2 tsp Garlic powder
1/4 tsp Salt, optional
dash Tabasco sauce
Instructions:
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
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