makes a big bowlful:

2-3 of thelargest aubergines you can find(about 4-5 lbs total)

1/2 cup or more of extra-virgin olive oil

Juice from two lemons, strained

Salt and pepper to taste

1. rosat the aubergines untill the skins are completely blackened and charred and the inside flesh becomes creamy like custard.  This is best accomplished by laying them directly onto coals.  Alternately, this can be done in the broiler or directly over a gas flame.  Patience is the secret to really creamy aubergine, so be sure not to undercook them. 
2. Turn every 5 minutes or so to ensure even cooking.
3. fill a bowl with as much olive oil as your conscience can handle. Over a cup is not too much.  When the aubergines are ready, let them cool a little bit, then peel away the charred skimmand scoop out the butter pulp with a spoon.  Add the pulp to the oil and whisk it with a fork .  This mixture will form an emulsion.  If it doesn't, it maens the aubergines needed more time.
4. Add the lemon annd salt and pepper to taste.  Break out the bread and enjoy!