- 1 cup olive oil
- 1 kilo short and round eggplants
- 2 cloves of garlic, mashed
- 1 lemon, juiced
Prick the eggplants with a fork and cook them in the oven. When done, peel and place them in a blender along with the olive oil and salt. Blend them to a pulp, and then gradually add the garlic and olive oil in small quantities. Remove the pulp from the blender and serve in a bowl or plate.