Salata de Vinete (Romanian Eggplant Dip)

Preheat oven to 375ºF.

Pierce eggplant several times, which will allow steam to escape while eggplant cooks. Place eggplant on a greased cookie sheet. Bake for 45 minutes, turning eggplant over a few times as it bakes.

When eggplant is soft and fully cooked (skin should be slightly blackened), remove from oven and place in a colander to cool. Once cooled, remove the skin.

Place eggplant flesh in a dish towel and squeeze out excess liquid. Transfer to a food processor. Season with salt and pepper. Add lemon juice, garlic and green onion (reserving some to use as a garnish). Begin to process and slowly add oil. Blend until dip reaches desired consistency. Traditional dips are chunky.

Season to taste with salt and pepper.