Recipe: Eggplant Spread

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Categories: Appetizers, Vegetables, Low fat

Yield: 2 Servings

      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

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.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

NOTES : Cal 55.9 Total Fat 0.6g Sat Fat 0.1g Carb 12.5g Fib 4.9g Pro 2.3g Sod 276mg CFF 8.5%

Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 29, 1998, converted by MM_Buster v2.0l.

Compassion is difficult to give away because it keeps coming back.

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