|Onion||1 Medium, sliced|
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Prick eggplant and bake in a pan at 400° F. for 1 hour.
Allow to cool, then remove skin and cut pulp into small chunks. Squeeze or press excess liquid from eggplant.
In a small skillet, saute onion in 1 tablespoon of the olive oil for about 5 minutes or until transparent.
Combine remaining olive oil with all ingredients in a blender or food processor and puree. Serve as a dip or spread.