Middle Eastern Eggplant Dip
Preheat oven to 350°.
Combine first 5 ingredients in a 13 x 9-inch baking dish coated with cooking spray; stir well to coat. Bake at 350° for 1 hour or until vegetables are tender. Cool slightly.
Place vegetables and remaining ingredients in a food processor; process until smooth.
1 1/4 cups (serving size: 2 tablespoons)
CALORIES 41(39% from fat); FAT 1.8g (sat 0.2g,mono 1.1g,poly 0.3g); PROTEIN 1g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 121mg; FIBER 2.1g; IRON 0.5mg; CARBOHYDRATE 6.2g