Appetizer or party dip.
Quantities are approximate as this is more of a constructed platter.
Eggplants 2 or 3- choose fat ones that are hard and shiny
3 to 4 gloves of garlic
Salt, Cayenne Pepper,
Olive oil and lemon Juice to taste
Grill the eggplant with the skin on the stove- this is a messy operation but so worth the cleaning (!) as the scorched peel will enhance the taste of the eggplant.
Wait to cool then peel and smash with a fork.
Place in the serving platter – better a flat one than a bowl
In a bowl, crush the garlic with a pinch of salt
Add the lemon juice and the oil and whisk like any dressing
Drizzle over the eggplant and add the cayenne powder
Enjoy with Pita bread or as a side with grilled fillet of fish or chicken.