Eggplant Dip (version III)

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1 medium eggplant (about 1 pound)
1 small onion, cut into fourths
1 clove garlic
1/4 cup lemon juice
1 tablespoon olive or vegetable oil
1-1/2 teaspoons 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 which can include carrot sticks, cauliflower or broccoli florets, celery sticks, cucumber or zucchini sticks, green onion pieces, small whole mushrooms, red or green pepper strips, radishes with stems.

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