- 2 large eggplants
- 1 small onion
- 2 clove garlic
- Juice of 1 lemon
Slice eggplant vertically and rub both with oil. Place face down on baking sheet with parchment paper.
Bake at 250 F until the eggplant feels hollow to the touch, approximately 2 hrs. Let cool.
Using a spoon to scrape meat from eggplant discarding the skin. In a blender mix all ingredients.
Great served on top of tomato slices.