Baba Ghanoush

I'm not the biggest fan of eggplant, but this traditional dip makes it worthwhile.

2 Eggplants
1 head of Garlic
1 Lemon
1 Tbsp Olive oil, plus more for decorating

1. Cut the eggplants in half, and score them with some cuts, rub them with a little sea salt and bake them in the oven,  for half and hour or so at 180ºC (350ºF).
2. Cut off the tip of the head of garlic, wrap it in foil and bake it along with the eggplants.
3. When done, remove the flesh of the eggplant. Squeeze the roast garlic out of its skins. And blend them both together.
4. Add the lemon juice, and the olive oil, blend. Add some freshly grinded black pepper to taste.

I chose to decorate with some olives, because it semt like a natural fit. I did go overboard on the olive oil though. DAT caloric intake.