Here's a great take on a classic!
2 large eggplants
1/4 cup of olive oil
4-6 cloves of garlic
1 lemon fresh squeezed
1/2 tsp of cayenne pepper
salt to taste
pepper to taste
Prick eggplants with fork and roast at 350 until the begin to sleep fluid
Remove from heat and cool in an ice water bath
When cool remove skin and place "meat" in the food processor or blender
Add remaining ingredients and blend until smooth
Use to top a salad or dip veggies!