Title: Eggplant Spread
Categories: Low-fat, Vegetables, Appetizers, Mcdougall
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
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip