Roast Eggplant Dip - cooking recipe

Ingredients

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

Preparation

Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
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.
Let the eggplant cool.
Place the garlic in the foodprocessor bowl and process thoroughly.
Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
Add the lemon, oil, salt and a dash of pepper.
Process again to your prefered consistency.
Store in a tightly closed container.
Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons.