5 medium-large eggplants // 1 pint corn oil // Juice of 1
lemon // 3 cloves of garlic, minced // Salt
1. Roast the eggplants until well blackened on all sides,
preferably on an open flame, this adds a smoky aroma
and a delicate flavor. When ready, peel or scoop out the
2. Transfer to a deep bowl and puree with a hand-held
3. Add the oil in a slow stream, while the blender is
working, then add the lemon juice, garlic and salt.
4. Using a wooden spoon, force the mixture into a clean
bowl through a fine sieve. Serve garnished with oven roasted tomatoes.