1 onion, chopped
2 cloves garlic, minced
3 tablespoons lemon juice
1/4 cup Italian parsley, chopped
Roast the eggplant over a gas flame or under the broiler until the skin is charred and the eggplant is soft, about 10 minutes. Cool it and rub most of the skin off. Mash the eggplant pulp, put it in a strainer and press gently to drain off the liquid. Stir in the remaining ingredients. If a very smooth dip is desired, puree it in a blender.
About 2 cups