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Eggplant Dip (Baba Ghannooj)
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)
Prick eggplant 3 or 4 times with fork. Bake at 400 degrees F until very soft, about 40 minutes. Cool.
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.
Serve with assorted vegetables.
