4 1large eggplant (look for big and round = low surface area) 3TOlive oil 1TLemon juice 0.5tsalt (reduced from original recipe) Prick the eggplant about a dozen times with a fork. (Or don't, wait for it to explode (kewl!), and start over.) Pull the rack off your grill and set it on its highest flame. (Note: This is for my gas grill, which has a corrugated metal cover over the burner itself. You may need to adjust for your grill, but the eggplant really can and should be right in the flame.) Roast the eggplant for ~20 minutes, turning with tongs ~twice. When done, the eggplant should be blackening but still have a little bit of brown or purple colour to its skin. (Warning: even charred-black eggplant is salvageable, but underdone is a pain.) Pull the eggplant and let cool in a bowl for ~1 hour. Drain any collected liquid. Cut off the top (stem + leaves) and strip the skin off the outside. If the heavens smile upon you, the skin will come off fairly easily in large strips with few clinging fragments. (I do this under cold running water, holding the flesh in one hand as I strip the skin away from it with the other and frequently rinsing the whole mass to get small flecks of burnt skin out. My hands sting something fierce from some nasty chemical in the eggplants. Keep moisturizing lotion on hand!) Warning: be careful to get as much of the burned skin off as possible. Even then, the eggplant will have a robust smoky aroma, but if you leave burned skin on, it will instead have a robust bottom-of-the-ash-tray stench. Put the flesh back in the bowl and smoosh it up a bit with your bare hands. (Hulk smash!) Dump all ingredients in the blender and process until smooth. Spread on bread or child.