The Bottom Less Pit

1. Peel the eggplant and remove the seeds with a spoon
2. Dice the eggplant into bite-sized pieces and place in a large bowl lined with paper towels
3. Sprinkle about a teaspoon of salt over the eggplant and allow to sit for 10 minutes
4. After 10 minutes, add the eggplant to a prepared baking sheet and discard of the paper towels
5. Preheat oven to 350 degrees Fahrenheit
6. Drizzle one tablespoon of olive oil over the eggplant, then season with pepper and half a teaspoon of salt
6. Roast for 20 minutes, then let cool for 5 minutes
7. Add the cooked eggplant to a food processor and blend for one to two minutes
8. Once smooth, add the ricotta cheese and blend again
9. Once combined, add the lemon juice, oil oil, garlic, lemon zest, and half a teaspoon of salt
10. Blend until smooth (1-2 minutes)
11. Serve with warm pita bread and vegetables