Name: Eggplant Spread
Ingredients: 1 Eggplant; 1 to 1 1/2 pounds; 2 tb Fresh parsley; minced; 2 tb Fresh cilantro; minced; 1 ts Ground cumin; 1 ts Ground coriander; 1/2 ts Garlic powder; 1/4 ts Salt; optional; 1 ds Tabasco sauce

The fundamental problem in the evangelical world today is not inadequate technique, insufficient organization, or antiquated music and those who want to squander the church’s resources bandaging these scratches will do nothing to staunch the flow of blood that is spilling from its wounds. The fundamental problem in the evangelical world today is that God rests too inconsequentially upon the church. His truth is too distant, His grace too ordinary, His judgment too benign, His gospel too easy, and His Christ is too common.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs		Appetizers, Vegetables, Low fat	2	Servings

INGREDIENTS

1		Eggplant; 1 to 1 1/2 pounds
2	tb	Fresh parsley; minced
2	tb	Fresh cilantro; minced
1	ts	Ground cumin
1	ts	Ground coriander
1/2	ts	Garlic powder
1/4	ts	Salt; optional
1	ds	Tabasco sauce

INSTRUCTIONS

Recipe by: The New McDougall Cookbook Preparation Time: 1:10 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. 75
calories, 0.9 grams fat per 1/2 cup serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
NOTES : Cal 55.9 Total Fat 0.6g Sat Fat 0.1g Carb 12.5g Fib 4.9g Pro 2.3g
Sod 276mg CFF 8.5%
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 29,
1998, converted by MM_Buster v2.0l.

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