Baked Eggplant Dip
For a traditional and beautiful seasonal garnish, sprinkle this classic Middle Eastern appetizer with pomegranate seeds. You can also try the dip as a sandwich spread.
Recipe by Cooking Light November 2006
Recipe Summary test
148 calories; calories from fat 27%; fat 4.5g; saturated fat 0.6g; mono fat 1.5g; poly fat 2g; protein 5.1g; carbohydrates 23.8g; fiber 1.4g; iron 1.2mg; sodium 312mg; calcium 44mg.