Ingredients
2 small eggplants, pricked
1 clove garlic, minced
1 to 2 Tbsp fresh lemon juice
Coarse salt
Pinch red pepper flakes
Extra-virgin olive oil, for drizzling
Radishes, wax beans, or carrots, for dipping
Preparation
Broil eggplants on a rimmed baking sheet, turning occasionally, until soft and charred, about 20 minutes. When cool, remove skin and stems and mash flesh.
Stir in garlic and lemon juice and season with salt and red pepper flakes. Drizzle with oil and serve with vegetables.
