1 large eggplant
2 medium tomatoes
1-1/2 teaspoons of salt
2 teaspoons Italian seasoning
1 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
Black pepper to taste
1 tablespoon lemon juice
Preheat oven to 400 degrees. Trim stem off eggplant; prick eggplant in several places with a fork. Place in a foil-lined pan. Bake 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.