- 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
- 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.
- Transfer the eggplant(s) to a bowl.
- Cover and set aside until cool enough to handle.
- Remove the eggplant from the bowl, saving any liquid that accumulates; this will have a nice smoky flavor that will enhance the final dish.
- Peel away the skin using your fingers and a paring knife.
- Discard the charred blackened skin, though quite a bit of the charred bits will remain.
- (don't worry, they will disappear into the smoky eggplant mixture.
- ) coarsely chop the eggplant flesh and return it to the bowl with any liquid that has accumulated.
- Mix in the rest of the ingredients: olive oil, garlic and lemon juice; season with salt and pepper.
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