1 eggplant (about 1 1/4 lb.)
2 tbsp. minced onions
2 tbsp. vegetable oil
1/4 c. parsley sprigs
1/2 clove garlic, crushed
2 tsp. lemon juice
1/2 tsp. salt
Dash black pepper
Dash curry powder
Dash cinnamon

Preheat oven to 350 degrees. Bake eggplant in shallow dish about 1 hour or until soft and thoroughly cooked. Slit so steam will escape; remove pulp and place in blender! Add next nine ingredients and blend at high speed. Chill. Serve with crackers. Makes 1 1/2 cups dip.