With a fork pierce the eggplant on all sides. Cover with aluminum foil and place on oven rack. Bake at 400°F for 1 hour or until completely soft. Let cool. When cooled a bit. Slice eggplant in half and scoop out inside of eggplant. For the recipe set aside ¾ cup of the eggplant.
In a food processor or blender blend garlic, egg and 1 Tbls lemon juice. Blend very well. Gradually add oil in a thin stream until it emulsifies (like a mayonnaise consistency). Season with salt. Add ¾ cup eggplant filling. Blend well. Add more lemon juice and salt to taste. Season with a bit of crushed black pepper.
Note: Do not add more than 1 tablespoon of lemon juice in the beginning or the mixture will not emulsify well. When everything is done then add more lemon juice to your liking.b
Recipe by Between Carpools at https://betweencarpools.com/non-processed-foods/