MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Eggplant Spread
  Categories: Low-fat, Vegetables, Appetizers
       Yield: 2 servings
  
       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
         ds Tabasco sauce
  
   Recipe by: The New McDougall Cookbook Preparation Time: 1:10 Preheat
   the oven to 350 degrees.
      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
  
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