1 large ripe eggplant
1/2 to 3/4 cup evoo (extra virgin olive oil)
Juice from 1 lemon
Salt to taste
Heat your bbq to high, meanwhile with a fork or small knife, prick all sides of the eggplant.
Place on bbq, reduce heat to medium, close cover and grill for about half an hour, turning it frequently, until it's charred and the skin is oozing. While it's grilling, fill a large bowl with iced water. remove from the grill using tongs and place immediately into the bowl with iced water.
Let sit for about 15 minutes to cool off.
Gently peel off the charred skin (use rubber gloves if you wish), cut the top and stem off and place flesh into a food processor*, add the olive oil & lemon juice and pulse once or twice - it should be lumpy! Using a spatula, pour mixture into a bowl and add salt to taste. Refrigerate or use immediately. Great as a dip or alongside any meat or vegetarian dish.
*Alternate method: Place the flesh into a bowl and mash with a potato masher instead of a food processor.