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Eggplant Spread

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Submitted by tomberlj

YIELD

4 cups

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 ½ 680.4
POUND G EGGPLANT
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, minced
2 3E+1
TABLESPOONS ML CILANTRO
fresh, minced
1 5
TEASPOON ML CUMIN
ground
1 5
TEASPOON ML CORIANDER
ground
½ 2.5
TEASPOON ML GARLIC POWDER
¼ 1.3
TEASPOON ML SALT
optional
1 1
DASH DASH RED HOT PEPPER SAUCE *

Directions

Preheat the oven to 350℉ (180℃).

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 44 10% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 153mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 6g 24%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 10%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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