Eggplant Spread Recipe - Cooking Index
Eggplant Spread Recipe - Cooking Index
| 1 | Eggplant - 1 to 1 1/2 pounds | |
| 2 tablespoons | 30ml | Fresh parsley - minced |
| 2 tablespoons | 30ml | Fresh cilantro - minced |
| 1 teaspoon | 5ml | Ground cumin |
| 1 teaspoon | 5ml | Ground coriander |
| 1/2 teaspoon | 2.5ml | Garlic powder |
| 1/4 teaspoon | 1.3ml | Salt - optional |
| 1 | Tabasco sauce |
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.
Source:
The New McDougall Cookbook
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