Eggplant Spread Recipe
Recipe
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
1 dash tabasco sauce
Recipe
Preparation
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
Preparation Time: The N
Servings:
2
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to Vegetable Recipes
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Eggplant Spread Recipe - Recipes 4u
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