Eggplant Dip        

1 lg Eggplant
2 Garlic cloves
1 Green onion; chopped
1/4 c Parsley
1 tb Lemon juice
1/2 ts Dill weed   

Cut the stem off the eggplant
and pierce 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.