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Eggplant Spread




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Eggplant Spread

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.Smith 34, Uploaded June 16, 1994

 

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