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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Ginger-Eggplant Dip |
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Print this Recipe 2 1/4 cups dip You’ll find gingerroot in the produce section of your supermarket. 1 medium eggplant (about 1 1/2 pounds), cut lengthwise in half 1 inch piece of peeled ginger root 1 to 2 cloves garlic 1/2 small onion 2 tablespoons packed brown sugar 2 tablespoons cider vinegar Baked Pita Chips (see recipe), if desired 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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