If I remember correctly, this recipe is from the Liberty Bar in San Antonio. Every time my BFF in grad school and I went to eat there, we always started with this appetizer. And moved on to the beantastic Emiliano Salad.
Place eggplant and garlic in 350 degree oven and bake until very soft, at least 45-50 minutes. Remove from the oven and allow to cool a little. Scoop eggplant out of the skin and put in a food processor.
Slice off top of garlic head with a sharp knife and squeeze softened garlic into the food processor.
Puree to a smooth consistency. Add olive oil and lemon juice to taste in proportion of 3 parts olive oil to 1 part lemon juice. Salt lightly and season with a dash of cayenne.
Serve with grilled bread or toasted pita that has been brushed with butter or olive oil and sprinkled with Parmesan cheese, if desired.