Created by JostLori on October 30, 2013
Step 1: Slice the eggplants and put them into a colander, add salt and let them sit for about 30 minutes so they release moisture.
Step 2: Heat the oven to 375. Spray a baking sheet with cooking spray. Rinse the eggplant, pat them dry and place in a single layer on the baking tray.
Step 3: Bake for 30 minutes until soft, turning them over half way through.
Step 4: Place the cooked eggplant in the food processor with the remaining ingredients except the lemon juice. Pulse one or two times to a chunky consistency (do not over-process to a puree!).
Step 5: Heat a pan with the olive oil and saute the eggplant until all the moisture has cooked away. Stir in the lemon juice and cook another minute.
Step 6: Serve with crusty bread, pita or crackers.