- 5 medium eggplants
- 1/2 litre corn oil (34 fl oz)
- 1 lemon squeezed
- 3 clove garlic minced
- Roast the eggplants, recommended on open flame, adds a smoky scent and delicate taste.
- Peel the eggplants, and put in a deep dish and blend with a stick hand blender.
- Add the oil gradually while blending then add lemon juice, garlic and salt.
- Drain into a dig bowl while smashing the mixture on the drainer with a wooden spoon.