• 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
  • dash Tabasco sauce


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.

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Submitted 6/13/05.
Source: http://soar.Berkeley.EDU/recipes/
Submitted By: Teresa Johnson
Eggplant Spread