1 eggplant
1 tbsp. finely minced onion
1 tbsp. salad oil
1 tbsp. lemon juice
1 tsp. sugar substitute
1 tbsp. finely chopped dill pickle
1 tbsp. minced green or sweet red pepper
Garlic, salt and pepper to taste

Prick and bake eggplant at 350-450 degrees for about 1/2 hour to 1 hour until tender, or hold directly over flame, while turning until skin is blistered and vegetable is tender. Let cool; peel. Chop eggplant finely, or put through food grinder, or chop in blender. Add above ingredients and serve with crackers or pita bread.