1. Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil. 2. Roast the eggplant under the oven grill, at a medium distance. The skin should become blackened, a little flakey and hard. This takes around 15 minutes. 3. Let the eggplant cool. 4. Place the garlic in the foodprocessor bowl and process thoroughly. 5. Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly. 6. Add the lemon, oil, salt and a dash of pepper. 7. Process again to your prefered consistency. 8. Store in a tightly closed container. 9. Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons. ---------------------------------------------------------------------------
Nutrition
Ingredients
