1 large eggplant
5 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, pressed
3 tablespoons white vinegar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1. Roast the eggplant in a baking pan
at 400 degrees for 35-50 minutes, flipping once, until it
has totally collapsed and the shell is hard. Remove from the
oven and let cool at least 10 minutes.
2. Cut off the stem of the eggplant and slit the body in half
lengthwise. Scoop out the eggplant flesh with a spoon, into
a medium-sized bowl.
3. Add the lemon juice, olive oil, garlic, vinegar, cayenne,
and salt, and mix well.
Serve with bread slices, in sandwiches,
or on salads.
