- cilantro, vinegar, garlic, salt, basil, cayenne and eggplant pulp.
- Cook and stir over medium heat for 10-15 minutes or until thickened.
- Spoon dip into eggplant shells. Serve with pita wedges. Yield: 3
Nutritional Facts: 2 tablespoons (calculated without pita bread) equals 36 calories, 2 g fat (trace saturated fat), 0 cholesterol, 105 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.