Preheat the oven to 400F/200C.

Cut the eggplant in half lengthwise and brush lightly with oil.

Place on a baking sheet, cut side down.

Roast the eggplant for about 40 minutes or until tender. Let it cool.

Place the eggplant, garlic, oil, lemon, salt an peper in a food processor and process until fairly smooth but not completely pureed.

Taste and add additional lemon juice and salt to taste.

Cover and refrigerate until needed.

Serve with pita.