GINGER-EGGPLANT DIP

Ginger-Eggplant Dip image

Number Of Ingredients 7

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1 medium eggplant (about 1 1/2 pounds), cut lengthwise in half
1 inch, piece of peeled ginger root
1 to 2 clove garlic
1/2 small onion
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
Baked Pita Chips (see recipe), if desired

Steps:

Place eggplant, cut sides up, in rectangular microwavable dish, 22x7x1 1/2 inches. Cover with plastic wrap, folding back one corner to vent. Microwave on High 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until tender. Place gingerroot, garlic and onion in food processor. Cover and process until chopped. Scoop out eggplant pulp. Add eggplant pulp, brown sugar and vinegar to gingerroot mixture. Cover and process until smooth. Serve with Baked Pita Chips. 1 tablespoon: Calories 10 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 0mg Carbohydrate 2g (Dietary Fiber 0g) Protein 0g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves