Prick the skin of one medium-sized eggplant in several places, then roast at 400 F for about an hour (directly on the oven rack so it doesn’t get soggy). Remove from the oven, and let the eggplant cool for about 15 minutes. Remove the peel. Mash up the peeled eggplant in a medium-sized bowl with about 1-2 tbsp of lemon juice, two minced cloves of garlic, and a bit of salt. If you want the babaganoush to be creamier, puree in a blender (but I found mashing it up with a fork worked just fine). Enjoy with pita or any other bread!