This is a summer dish for us, we make lots and freeze some when the local eggplants ripen in August-September. Connor’s favorite especially, in the summers of 2002 -2004.
2 medium (about 7 inch) eggplants, sliced in half lengthwise
4 cloves garlic, minced or pressed
1/2 c lemon juice
1 t salt
black pepper to taste
Preheat oven to 350°. Coat the sliced open surface of each eggplant with olive oil and lay them all face-down on a baking sheet. Bake for 30 minutes or until very tender. OR grill the eggplant until soft for an even better flavor. Either way, let the eggplant cool until you can handle it comfortably.
Scoop out pulp into a food processor or blender and add the rest of the ingredients. Puree until smooth.
Adapted from from Moosewood Cookbook page 104