|Garlic||1 Clove (5 gm), crushed|
|Lemon juice||2 Teaspoon|
|Black pepper||1 , freshly ground|
Bake eggplant in a slow oven until soft (about 1/2 hour).
Scoop the flesh out of the skin.
Heat oil and saute garlic.
Add eggplant and simmer for a few minutes, stirring occasionally.
Season with lemon juice, salt and freshly ground black pepper.
Allow to cool.