Instructions: (This is a popular Mediterranean dip made with roasted aubergine, which loses its bitter edge with long cooking.)

Prick aubergine 3 or 4 times with fork. Cook in 400 degree F. oven until very soft, about 40 minutes. Cool. Pare aubergine; cut into cubes. Place aubergine, onion, garlic, lemon juice, oil and salt in blender container.

Cover and blend on high speed until smooth. Serve with vegetable dippers.

Yield: about 2 c. dip

Vegetable Dippers: 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.

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