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Eggplant Dip

Eggplant Dip

A simple eggplant salad made with tender cooked eggplant, onion, tomato, pepper, garlic, olive oil, and lemon juice for a fresh and flavorful side or dip.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 31
Ingredients Method Notes

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)

Method
 

  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.

Notes

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.
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!