5 medium to large eggplants
About 1/2 liter corn oil
Juice of 1 lemon (or more, to taste)
5 cloves garlic, minced
Grill the eggplants, preferably on an open flame, to add a smoky aroma and a delicate flavor. When they are completely blackened and burnt, peel them, transfer to a deep bowl and mash with a hand-held blender. Add the oil gradually, with the blender still working, and then the lemon juice, garlic and salt. Push through a fine mesh sieve into a serving dish.