Prepare the ingredients as instructed.
Preheat oven to 425°F / 220°C.
Cut the eggplant in half lengthwise. Do not peel it.
Lightly score the flesh in a crosshatch pattern without cutting through the skin.
Brush the cut sides with about 1/2 tsp extra-virgin olive oil.
Place the eggplant cut-side down on a parchment-lined baking sheet.
Roast for 30–40 minutes, until the eggplant is very soft, wrinkled, and collapsed.
Let cool for 5–10 minutes.
Scoop the soft eggplant flesh out of the skin. Discard the skin.
Place the eggplant flesh in a fine mesh strainer and drain for 5–10 minutes to remove extra liquid.
Add the eggplant to a bowl with the remaining ingredients.
Mash with a fork until creamy but still slightly rustic. (For a smoother version, blend briefly.) Taste and adjust with more lemon, garlic, or pepper.
Chill for 15–30 minutes before serving if you want the flavor to settle.