1 med. eggplant
3 tbsp. minced onion
2 tbsp. salad or olive oil
4 tbsp. lemon juice
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar

After washing eggplant, pierce with fork. Bake in a 475 degree oven until skin turns dark brown (may be prepared in microwave oven according to directions). Chop eggplant until very smooth in a blender or food processor. Stir in remaining ingredients. Chill and serve with rye or pumpernickel bread or crackers. May be served on a bed of lettuce and tomatoes.