1 med eggplant (about 1 lb)
1 small onion, cut into fourths
1 clove garlic
1/4 C lemon juice
1 T olive or vegetable oil
1 1/2 t salt
Pierce eggplant 3 or 4 times with fork. Bake at 400F until very
soft, about 40 minutes. Cool. Pare eggplant and cut into cubes.
Process eggplant, onion, garlic, lemon juice, oil and salt in
blender on high speed until smooth. Serve with Vegetable Dippers.
Dippers can include carrot sticks, cauliflower or broccoli flowerets,
celery sticks, cucumber or zucchini sticks, green onion pieces,
small whole mushrooms, red or green pepper strips, radishes with