EGGPLANT DIP (BABA GHANNOOJ)
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Ingredients:
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1          medium eggplant (about 1 lb)
1          small onion, cut into fourths
1 clove    garlic
1/4 cup    lemon juice
1 tblsp    olive or vegetable oil
1 1/2 tsp  salt
Vegetable Dippers (See NOTE) 

Instructions:
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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. 

Note: 
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These 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 stems.