Roast Eggplant Dip

Directions

1. 1
   Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
2. 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. 3
   Let the eggplant cool.
4. 4
   Place the garlic in the foodprocessor bowl and process thoroughly.
5. 5
   Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
6. 6
   Add the lemon, oil, salt and a dash of pepper.
7. 7
   Process again to your prefered consistency.
8. 8
   Store in a tightly closed container.
9. 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.