Vinete (Romanian Eggplant dip/spread)

1 eggplant
1 medium onion grated
1 teaspoon lemon juice
1/4 cup oil
salt to taste

Broil eggplant on both sides until well cooked. Scrape the purple skin off and mash well with a wooden spoon. Add salt to taste. Mix grated onion with a teaspoon of oil and add to eggplant. Add remaining oil to eggplant slowly, stirring constantly. Add lemon juice and serve as an appetizer on crackers or on bread.