Ingredients:

• 4 large eggplant for the sauce :
• 4 cloves of garlic puréed
• juice of 1/2 a lemon
• pinch of salt
• 1 tbspn anchovy paste
• 1 tbspn chopped capers
• 2 tbspns chopped parsely
• 4 tbspns olive oil

Poke the eggplant with a fork and bake, as you would a potato, in the oven at 400F/200C for 45 minutes to an hour til browned and a bit shriveled.

While the eggplant cook, prepare your sauce. Puree the garlic cloves in the lemon juice and salt. In a small bolw, blend together all the ingredients for the sauce, the garlic, the anchovy paste, the capers and the parsely.

When the eggplant are cooked (if you press on one in the oven with a wooden spoon, it will easily cave in to the pressure of the spoon), remove from the oven, let cool a moment, and then slit down the middle and scoop the pulp into a serving dish. Discard the skins. Cut the pulp corsely and blend in the sauce. Serve warm or cold, as a side dish, or on toast and/or bread, or asa dip.