Eggplant Dip (Baba Ghannooj)

Ingredients

• 1 (1 pound) eggplant
• 1 small onion, quartered
• 1 clove garlic
• 1/4 cup lemon juice
• 1 tablespoon olive oil or vegetable oil
• 1 1/2 teaspoons salt
• Vegetables (for dipping)

Instructions

1. Prick eggplant 3 or 4 times with fork.
2. Bake at 400 degrees F until very soft, about 40 minutes. Cool.
3. Pare eggplant; cut into cubes. Place eggplant, onion, garlic, lemon juice, oil and salt in blender container. Cover and blend on high speed until smooth.
4. Serve with assorted vegetables.