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[quote=Anonymous]This is like simplified Baba Ganoush.  Take eggplant, cut in half lengthwise.  Take baking sheet with sides, cover with aluminum foil, spread olive oil to get a thin layer that will cover the exposed, flat surface of the eggplant.  Please the eggplant face down on the oil, rubbing around to make sure to coat the whole exposed surface.  Add garlic cloves to taste (I like about 1/2 a head for a medium eggplant and a whole head for a large or two medium eggplants).  Roast (bake) around 375-400 about 30 minutes or until the eggplant is soft to poke with a fork.

Scoop the soft meat of the eggplant out, and combine with the roasted garlic.  Add a squirt of lemon juice (to taste).  Put in a blender, food processor or use a stick blender.  Puree.  Toss in a little salt to taste (I also like a dash of cumin, but to your taste).  Serve this en croute or with toasted bagels chips or pita chips or chip of choice.

Really great snack.

For parties, I often make this, plus one with roasted tomato and red pepper and one with curry and butternut or acorn squash.  Then I put three bowls of this around a plate of chips and call it a bruschetta bar.  People love it.[/quote]

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