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Name: Eggplant Spread
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2
Cuisine: American
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; 1 ds Tabasco sauce

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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
1 ds Tabasco sauce

INSTRUCTIONS

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 on Oct 29, 1998,

NOTES

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Eggplant Spread

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,

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Nutrition

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Serving Size: 1 Serving (8g)
Recipe Makes: 2 Servings

Calories: 14
Calories from Fat: 6 (43%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 7.1mg		0 %
Potassium 77.6mg		2 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 1.4g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 14

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