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| Home -> [Appetizers, Eggplant, Vegetables] -> [Eggplant spread Recipe] |
Eggplant spread
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Appetizers, Eggplant, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| | Eggplant, 1 to 1 ?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 | | | Ds Tabasco sauce |
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Procedures:
| 1 | Recipe by: the new mcdougall cookbook preparation time: 1:10 preheat the oven to 350 degrees. | | 2 | Cut the stem off the eggplant and prick it all over with a fork. | | 3 | Place it directly on the oven rack and bake for about 1 hour, or until the eggplant is soft and the skin is wrinkled. | | 4 | Remove from the oven and allow to cool. | | 5 | When it is cool enough top handle, peel and chop. | | 6 | Place in a blender or food processor with the parsley and cilantro. | | 7 | Process until smooth. | | 8 | Place in a saucepan and add the remaining ingredients. | | 9 | Cook, stirring, until the mixture thickens slightly, about 10 minutes. | | 10 | 75 calories, 0.9 grams fat per ?cup serving |
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