Eggplant Spread

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1 eggplant, 1 to 1 1/2 pounds
2 tablespoons fresh parsley, minced
2 tablespoons fresh cilantro, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon 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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