I learned this eggplant dish from a Romanian grandmother who is not only a marvelous cook, but also a gardener who raises all the vegetables for the family. She smokes her eggplant in a wood-fire outside, but I have tried to adapt the recipe using a barbecue or oven. Use a high quality olive oil and don’t be stinting, though I freely admit I use a lot less than the original recipe! The dip should have the consistency of cream and a smoky aroma. <br /> <br />Be careful to use an egg from a source you trust. I buy mine very fresh from an organic stand at the farmer’s market. Once you let the dip come to room temperature, you should eat it all at once as it should not keep. This is never a problem at my house! <br />

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