4 large eggplant for the sauce
4 cloves of garlic pureed
juice of 1/2 lemon
pinch of salt
1 tablespoon of anchovy paste
1 tablespoon of chopped capers
2 tablespoons of chopped parsley
4 tablespoons of olive oil

Poke the eggplant with a fork and bake, as you would a potato in the oven at 400F/200C for 45-60 minutes until browned and a bit shriveled. While the eggplant cooks, prepare the sauce. Puree the garlic cloves in the lemon juice and salt. In a small bowl, blend together all the ingredients for the sauce, the garlic, the anchovy paste, the capers and the parsley. Serves 8 as an appetizer.