2 large eggplants
50 ml extra virgin olive oil
2 garlic cloves, finely chopped
50 ml lemon juice
– salt & pepper to taste
Score the skins of the eggplants with point of sharp knife, without piercing flesh. Place on baking sheet. Bake in preheated 350 F (180 C) oven for 1 1/4 hours or until soft.
Remove eggplants from oven and leave until cool enough to handle. Cut in half, using a spoon, scoop out flesh into bowl. Mash flesh thoroughly.
Gradually beat in olive oil. Stir in garlic and lemon juice. Season with salt and pepper to taste. Place in serving bowl and chill until ready for use. Serve with crackers.
Serves 4