Eggplant Dip

Makes 4 servings.


1 medium eggplant (about 1 cup), peeled
1 onion, 1 tomato, 1 pepper diced (½ cup)
1-2 Tbsp. lemon juice to taste
1-2 tsp. garlic powder to taste
1 Tbsp. olive oil (or ⅛ cup sliced olives)


1. Poke holes into peeled eggplant and microwave or bake until it collapses. Dice an onion, tomato, and pepper. Chop eggplant and add onion, tomato and pepper, along with garlic, olive oil or olives and lemon juice.

Nutritional Info (per serving):

Carbohydrate 4g
Protein 1.5g
Fat 1g

Additional comments:

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.

Marci Sloane, MS, RD, LD/N, CDE, 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! More about Marci Sloane

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.