1 large eggplant
salt and freshly ground black pepper
juice of 1/2 lemon
3 cloves garlic, chopped
2 tablespoons olive oil
1 tomato, skinned, seeded and chopped
pinch of oregano
Preheat the oven to 325 degrees. Prick and bake the whole unpeeled eggplant for 1 hour until tender. Remove from the oven and allow to cool. Scoop the flesh into a blender or food processor. Add salt and pepper to taste, a little of the lemon juice and the garlic and process until well mixed. Slowly add the oil. Add the tomato and oregano and blend again. Check for seasoning and add more lemon juice if needed.