Makes 6 servings1 large eggplant 1/3 c chopped onion 3 Tbsp olive oil 2 Tbsp chopped fresh dill 2 tsp salt 1 tsp black pepper 1. Pierce skin of eggplant in several places. Cut in half lengthwise and place on greased baking sheet. Broil 8-10 minutes, until soft. 2. Scoop pulp from skin with a spoon and place in bowl. Add onion, olive oil, dill, salt, and pepper; blend well. Serve hot or cold with plain crackers or bread.