| 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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