For 10 as an appetizer
5 medium-large eggplants
1/2 liter corn oil (34 fl oz)
1 squeezed lemon
3 cloves garlic minced
Roast the eggplants, recommended on open flame, adds a smoky scent and delicate taste.
Peel the eggplants, and put in a deep dish and blend with a stick hand blender.
Add the oil gradually while blending then add lemon juice, garlic and salt.
Drain into a dig bowl while smashing the mixture on the drainer with a wooden spoon.