Preheat the oven to grill setting or as high as possible (with us it was set at 260 ° C).
Leave the eggplant whole. Just pinch some holes in it.
Roast the eggplant gently in 40-50 minutes.
Peel the skin off.
Squeeze half the lemon and press the garlic clove. Mash the eggplant with a fork, add all the ingredients for the baba ganoush and mix. Do you prefer a finer spread? Then use a blender or hand blender to make the spread completely smooth. In that case you can also choose to grind the skin.
Use as a dip or spread on a piadina.
Delicious on a piadina, together withgrilled bell pepper, arugula, capers crushed pecanand balsamic cream.