Chopped fresh parsley
2-3 tablespoons lemon juice
2 cloves garlic
Salt and freshly ground pepper
Olive oil
Preheat oven to 350 º. Cut the eggplant in half and in half again. Place the 4 pieces in a baking dish with a little water. Bake for 30 minutes or continue cooking until fully cooked.
Take off the meat from the eggplant and chop it. Add the parsley, 2 tablespoons lemon juice, chopped garlic, salt and pepper and mix until smooth. While moving with a wisk, add the olive oil in a thin stream and stir constantly until smooth. Taste and season with salt, pepper and remaining lemon juice if needed.
Tips_ You can also add some roasted pinenuts
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