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Foodgeek: |
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Rating: |
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Servings: |
2 servings |
Prep. Time: |
1:10 |
Total Time: |
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Ingredients: |
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1 (1 to 1-1/2 lb.) eggplant
2 tbsp. fresh parsley, minced
2 tbsp. fresh cilantro, minced
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. garlic powder
1/4 tsp. salt; optional
1 dash Tabasco sauce
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Directions:
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Preheat the oven to 350°F. 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. Use as sandwich spread or stuff in a pita.
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75 calories, 0.9 grams fat per 1/2 cup serving.
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