Eggplant Dip (Baba Ghannooj)

1 (1 pound) eggplant
1 small onion, quartered
1 clove garlic
1/4 cup lemon juice
1 tablespoon olive oil or vegetable oil
1 1/2 teaspoons salt
Vegetables (for dipping)

Prick eggplant 3 or 4 times with fork. Bake at 400 degrees F until very soft, about 40 minutes. Cool.

Pare eggplant; cut into cubes. Place eggplant, onion, garlic, lemon juice, oil and salt in blender container. Cover and blend on high speed until smooth.

Serve with assorted vegetables.