Eggplant Spread
Yield
4 cupsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pound |
eggplant
|
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
| 2 | tablespoons |
cilantro
fresh, minced |
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
salt
optional |
|
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
eggplant
|
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
| 3E+1 | ml |
cilantro
fresh, minced |
|
| 5 | ml |
cumin
ground |
|
| 5 | ml |
coriander
ground |
|
| 2.5 | ml |
garlic powder
|
|
| 1.3 | ml |
salt
optional |
|
| 1 | 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.
