Eggplant Dip

1 large eggplant (~ 1 pound) pricked several times with a fork
1 small onion chopped, ~1/2 cup
1/4 cup chopped parsley
1 clove garlic, minced
1 t kosher salt
1/4 t black pepper
2 T olive oil
2 t lemon juice

Place eggplant on double thickness of paper towel and microwave uncovered at 100% for 12 minutes.  Remove from oven and let cool.

When eggplant is cool enough to handle, cut in half lengthwise and scoop out flesh.  

Add eggplant, onion, parsley, garlic, salt and pepper in a food processor and process until coarsely chopped.

Transfer to a serving bowl.  Stir in oil and lemon juice.  Serve at room temperature.