EGGPLANT DIP (BABA GHANNOOJ)

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)

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.