2 large eggplants (Italian)
- 3 fresh lemons, juiced, strained
- 1 ½ teaspoon salt
- 4 large cloves garlic, paste
- 1-2 tablespoons EVOO
Clean eggplant; remove stem end. Place eggplant cut side down on cookie sheet. Bake 350F for 25 minutes or until tender. Remove, cool; cut eggplant away from the skin into mixing bowl. Add lemon juice, salt and garlic. Using a potato masher, mash the mixture to desired consistency using EVOO as needed.