2 large eggplants
1 tbspn MCT Oil        
1tspn Lemon Juice
1 tbspn very finely chopped shallots
1/2 tspn Curry powder
freshly ground black peppet to taste

Pierce eggplants all over with a skewer.  Bake at 200c for 30-40 minutes or until soft.  
Cool.  Peel eggplants.  Place in a food processor.  Add MCT Oil, lemon juice, shallots,
curry powder and pepper.  Process until smooth
Little Leakers
Eggplant Dip