Eggplant Dip or Spread

1 Eggplant large
2 Garlic cloves
1 Green onion; chopped
1/4 c Parsley
1 tbsp Lemon juice
½ tsp Dill weed

Cut the stem off the eggplant and prick it allover 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 serving.