Ingredients

  • 2 medium-size eggplants, about 2 pounds
  • 5 large or 6 medium-size garlic cloves
  • ¾ cup full-bodied extra virgin olive oil
  • Juice of one lemon, or to taste
  • Salt and freshly ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      849 calories; 81 grams fat; 11 grams saturated fat; 59 grams monounsaturated fat; 8 grams polyunsaturated fat; 31 grams carbohydrates; 14 grams dietary fiber; 16 grams sugars; 5 grams protein; 12 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

3 cups

Preparation

  1. Preheat oven to 325 degrees.
  2. Prick each eggplant in several places with a fork. Put unpeeled eggplants and unpeeled garlic cloves in one or two baking tins. Pour 1/4 cup olive oil over the garlic and place the baking pans in the oven for approximatley 1 1/4 hours, or until eggplants become wrinkled and collapse totally when pressed. Baste garlic cloves with pan oil during cooking. When cooked, garlic should be soft but golden brown. When eggplant and garlic are done, let stand until cool enough to handle. Reserve basting oil.
  3. Cut cooked eggplants in half and scoop out soft flesh, including seeds, into a mixing bowl. Squeeze garlic pulp from skins and add to bowl. Add lemon juice and salt and pepper. Mash and mix together with a fork, adding remaining olive oil and reserved basting oil as you mix. Adjust seasonings.

Dining and Cooking