---------- Recipe via Meal-Master (tm) v8.01
       Title: Eggplant dip
  Categories: Dressings, Low-Fat, Mcdougall
       Yield: 4 servings
       1 lg Eggplant
       2    Garlic cloves
       1    Green onion; chopped
     1/4 c  Parsley
       1 tb Lemon juice
     1/2 ts Dill weed
   Recipe by: McDougall Plan Cut the stem off the eggplant and prick 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
   HELPFUL HINTS: Use as a dip for raw vegetables, such as broccoli,
   cauliflower, carrots, zucchini. Or use as a dip for whole wheat pita bread.
   If you add more water when blending, this makes an interesting salad
   dressing, Also good as a sandwich spread.
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994