Eggplant Dip

This is a great dip to use with whole-grain crackers (without hydrogenated fats/trans fat) or raw vegetables. Try “Bake to Nature” Rice Thin crackers.

Ingredients

• 1 medium eggplant (about 1 cup), peeled
• 1 onion, 1 tomato, 1 pepper diced (1/2 cup)
• 1-2 Tbsp. lemon juice to taste
• 1-2 tsp. garlic powder to taste
• 1 Tbsp. olive oil (or ⅛ cup sliced olives)

Directions

1. Poke holes into peeled eggplant and microwave or bake until eggplant collapses.
2. Dice an onion, tomato, and pepper. Chop eggplant and add onion, tomato and pepper, along with garlic, olive oil or olives and lemon juice. Mix until well blended.
3. Serve immediately.

Food Exchanges: 1 fruit, 1 fat.

Recipe courtesy of Marci Sloane, MS, RD, LD/N, CDE, who is a registered and licensed dietitian/nutritionist and certified diabetes educator with a degree in Nutrition and Physiology from Teachers College at Columbia University. Marci is the author of The Diet Game: Playing for Life!