Eggplant Dip

Tired of the same old chips and dip? Here's a refreshing change. Try some eggplant dip on pita bread or crackers. It's also good on sandwiches and as a salad dressing.

• 1 large eggplant
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sugar
• 1/2 tsp lemon juice
• 1/4 cup mayonnaise

1. Bake eggplant at 375 degrees Fahrenheit for 45 minutes.
2. Rinse with cold water.
3. Remove skin, cut into sections, and place in food processor or blender.
4. Add remaining ingredients and blend well.
5. Chill and serve.