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Eggplant spread

Yield: 2 Servings

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

Instructions:

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

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