Roast Eggplant Dip

• 1 eggplant
• 1 lemon, juice and pulp of
• 1 garlic clove
• 3 tablespoons canola oil or 3 tablespoons sunflower oil
• 1/2 teaspoon salt
• pepper

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

eggplant, lemon, garlic, canola oil, salt, pepper

Taken from www.food.com/recipe/roast-eggplant-dip-261681 (may not work)