This Middle-Eastern dip features Eggplant (about 1 1/2 pounds) — cut lengthwise in, Half, Inch piece peeled gingerroot, Garlic (1 to 2 cloves, Onion. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ginger-Eggplant Dip
Description
This Middle-Eastern dip features Eggplant (about 1 1/2 pounds) -- cut lengthwise in, Half, Inch piece peeled gingerroot, Garlic (1 to 2 cloves, Onion. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Place eggplant, cut sides up, in rectangular microwavable dish, 22 7 1 1/2 inches.
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Cover with plastic wrap, folding back one corner to vent.
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Microwave on High 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until tender.
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Place gingerroot, garlic and onion in food processor.
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Cover and process until chopped.
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Scoop out eggplant pulp.
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Add eggplant pulp, brown sugar and vinegar to gingerroot mixture.
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Cover and process until smooth.
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Serve with Baked Pita Chipscalories from fat); trace Protein
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 205.5kcal
- % Daily Value *
- Total Fat 10.8g17%
- Saturated Fat 6.3g32%
- Cholesterol 14.0mg5%
- Sodium 17.9mg1%
- Total Carbohydrate 26.0g9%
- Dietary Fiber 2.3g10%
- Sugars 23.0g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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