Roast Eggplant Sauce or Dip

Time: Approx. 30 mins
Effort: Medium

1 large eggplant
1/2 cup olive oil
2 tbsp fresh lemon juice
2-3 cups warm water
salt to taste

Turn BBQ on to medium. With a fork or sharp pointed knife prick the eggplant all over. Place in the middle of the BBQ and grill with cover closed. Turn frequently so that all sides are charred including the bottom. Place the water in a large bowl (large enough so that the water covers the eggplant) - you may need more water - then add the eggplant. Let sit for several minutes to cool off and let the skin loosen. Strain off water then with your hands gently peel off the charred skin and remove the top carefully so that you don't lose too much pulp. Place the pulp in a food processor with the lemon juice. While pulsing the pulp on low, drizzle in the oil little by little. The pulp should almost double in quantity. Add salt to taste and it's ready to serve. This makes a great dip or sauce.