Whole-Roasted Eggplant with Sauce from Its Own Juices

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This dish celebrates the wonders of the eggplant in the vegetable kingdom.

Set oven to 300F.
Take a cake tester or unwind a paper clip.
Poke small holes through the skin of the eggplant until the tiny holes reach the center of the eggplant.
Coat the skins of the eggplant lightly with vegetable oil.
Place them on a sheet of parchment paper on a sheet tray.
Bake the eggplant slowly for 2-2.5 hours.
Gently rotating each eggplant every 20 minutes or so to encourage the eggplant to maintain its original shape while cooking through.
When the eggplants are done cooking and are completely tender.
Remove them from the oven.
Very carefully peel away the skins from each eggplant.
Salt the exterior of each eggplant.
Place the eggplants and any of their juices in a bowl.
Cover the bowl with plastic wrap to allow them to steam for an additional 10 minutes and absorb the salt.
To prepare the sauce, drain off and reserve the liquid from the eggplants.
Combine the egg yolks with the lemon juice, 1 tsp of salt, 1 tbsp Dijon mustard, and about 2 Tbsp of the eggplant liquid.
Whisk until all of the ingredients have combined thoroughly.
Slowly whisk in the olive oil until you have reached a thick consistency.
To thin out the sauce to final desired consistency, use the remaining eggplant cooking liquid.

The heat level can be augmented based on your desired spice level.