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Eggplant Spread



  • Prep Time: N/A
  • Cooking Time: N/A

Eggplant Spread

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat the
oven to 350F. 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.

Ingredients:

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
1 ds Tabasco sauce

Serves:

2 Servings

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