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.
- 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)