2 eggplants
2 tbls chopped garlic
3/4 cup olive oil
Juice of 1/2 lemon
2 tbls white balsamic vinegar
Sea salt and ground white pepper to taste:
Set oven at 350 F. Cut eggplants in half, drizzle eggplant halves with olive oil, salt and pepper.
Roast eggplant (cut side down) on a baking sheet until soft – about 30 minutes
Cool until easy to handle.
Peel eggplant, add rest of ingredients and process or blend until smooth.
Finish with salt and pepper to taste. Serve at room temperature but store covered in the refrigerator.