• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Eggplant Spread

  • Recipe Submitted by on

Category: Vegetables, Appetizers, Low Fat

 Ingredients List

  • 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.

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