Eggplant Spread

Directions

1. 1
   Preheat oven to 325 degrees.
2. 2
   Prick each eggplant in several places with a fork.
3. 3
   Put unpeeled eggplants and unpeeled garlic cloves in one or two baking tins.
4. 4
   Pour 1/4 cup olive oil over the garlic and place the baking pans in the oven for approximatley 1 1/4 hours, or until eggplants become wrinkled and collapse totally when pressed.
5. 5
   Baste garlic cloves with pan oil during cooking.
6. 6
   When cooked, garlic should be soft but golden brown.
7. 7
   When eggplant and garlic are done, let stand until cool enough to handle.
8. 8
   Reserve basting oil.
9. 9
   Cut cooked eggplants in half and scoop out soft flesh, including seeds, into a mixing bowl.
10. 10
    Squeeze garlic pulp from skins and add to bowl.
11. 11
    Add lemon juice and salt and pepper.
12. 12
    Mash and mix together with a fork, adding remaining olive oil and reserved basting oil as you mix.
13. 13
    Adjust seasonings.