6clovesgarlic, crushed(or more if you like things more garlicky)
Juice of 2 lemons
½cupoil
salt
Instructions
Roast eggplants on an open fire, turning the eggplants often until the outside is charred and the inside is soft (see alternative method here).
Place eggplants into a bowl and cover with plastic wrap. This step helps you peel the eggplants easily. Remove the inside pulp of the eggplants and place into a big bowl.
Add garlic, fresh lemon juice, oil and salt. Blend all together with a stick blender. Taste and adjust seasoning. Store in the refrigerator. It will keep up for up to a week.