Eggplant Dip (version X)

1 large eggplant
2 garlic cloves
1 green onion, chopped
1/4 cup parsley
1 tablespoon lemon juice
1/2 teaspoon dill weed

Cut the stem off the eggplant and prick it all over with a fork. Place directly on the oven rack in a 350 degree oven. Bake about 1 hour or until eggplant is soft and has wrinkled skin. Remove from oven and cool. When it is cool enough to handle, peel and chop. Place in blender with remaining ingredients and blend until smooth. Chill before serving.

HELPFUL HINTS: Use as a dip for raw vegetables, such as broccoli, cauliflower, carrots, zucchini. Or use as a dip for whole wheat pita bread. If you add more water when blending, this makes an interesting salad dressing, Also good as a sandwich spread.



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