Preheat oven to 350°F. Cut eggplants in half lengthwise. Brush cut sides with 2 tablespoons olive oil. Place, cut side down, on baking sheet. In small bowl, toss garlic cloves with 1 tablespoon olive oil. Place garlic cloves on same baking sheet. Bake 30 minutes; remove garlic. Bake eggplant an additional 45 minutes or until tender. Cool slightly.
Scrape flesh from eggplant into blender container or food processor. Slip off skins from garlic. Add garlic, egg yolk and salt to blender; process until smooth. While machine is running, slowly drizzle in remaining 8 tablespoons olive oil. Add lemon juice. Transfer mixture to medium saucepan. Cook over low heat 10 minutes, stirring often, until hot. Do not boil.
Click here for printable version