Eggplant Salad with Olive Oil and Garlic

Ingredients

 * 1 large globe eggplant, or 4 small Asian eggplants
 * 4 to 6 tablespoons extra virgin olive oil, or as needed
 * 3 garlic cloves, chopped
 * juice of ½ lemon
 * salt and cayenne pepper to taste

Directions

 * 1) Roast the eggplant(s) over an open flame, such as the top of a gas stove or a barbecue, turning the eggplant until it is evenly charred and blackened.
 * 2) Transfer the eggplant(s) to a bowl.
 * 3) Cover and set aside until cool enough to handle.
 * 4) Remove the eggplant from the bowl, saving any liquid that accumulates; this will have a nice smoky flavor that will enhance the final dish.
 * 5) Peel away the skin using your fingers and a paring knife.
 * 6) Discard the charred blackened skin, though quite a bit of the charred bits will remain.
 * 7) (don't worry, they will disappear into the smoky eggplant mixture.
 * 8) ) coarsely chop the eggplant flesh and return it to the bowl with any liquid that has accumulated.
 * 9) Mix in the rest of the ingredients: olive oil, garlic and lemon juice; season with salt and pepper.