| Italian Eggplant Dip
1 large eggplant
2 medium size tomatoes
1 1/2 teaspoon of salt
2 teaspoons of Italian seasoning
1 teaspoon of onion powder
1/4 teaspoon of garlic powder
2 tablespoons of olive oil
Dash of black pepper
1 tablespoon of lemon juice |
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Preheat oven to 400ºF. Trim stem portion of eggplant; prick eggplant in several places with a fork; place on a foil lined pan. Bake for 20 minutes. Prick tomatoes with a fork; place in same baking dish with eggplant. Bake until tomatoes and eggplant are tender, about 10 minutes. Remove from oven; cool. Place all ingredients in a blender. Blend until pureed, chill and serve as a dip for crackers or cut up vegetables. Makes approximately 2 cups. |
