Instructions: 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:
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.

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