1 large Eggplant
2 Garlic cloves
1 Green onion; chopped
1/4 cp Parsley
1 tbsp Lemon juice
1/2 teaspoon 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 45 minutes or until eggplant is soft and has wrinkled skin. Don't overcook it.
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.