Eggplant Spread
Serving Size : 2
Ingredients for prepare Eggplant Spread
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | eggplant - 1 to 1 1/2 pounds |
| 2 | tablespoons | fresh parsley - minced |
| 2 | tablespoons | fresh cilantro - minced |
| 1 | teaspoon | ground cumin |
| 1 | teaspoon | ground coriander |
| 1/2 | teaspoon | garlic powder |
| 1/4 | teaspoon | salt - optional |
| 1 | dash | Tabasco sauce |
recipe Eggplant Spread
Preheat the oven to 350F. Cut the
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stem off the eggplant and prick it all over with a fork.
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Place it directly on the oven rack and bake for about 1 hour, or
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until the eggplant is soft and the skin is wrinkled. Remove from the oven and allow to cool. When
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it is cool enough top handle, peel and chop. Place in a blender
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or food processor with the parsley and cilantro. Process until smooth. Place in a saucepan and add
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the remaining ingredients. Cook, stirring, until the mixture thickens slightly, about 10 minutes.
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