Move the abused (we pricked it, burned it and scooped it, after all) eggplant to a cutting board and dice it until it’s a further macerated consistency. When the texture is to your liking, return to a bowl and add in the olive oil, juice of half a lemon, and diced garlic (or onion, if you prefer) until well-combined.
This step can be done in a food processor, especially if you want a super smooth consistency. I don’t mind more of a chunkiness since it gives the spread substance, but there’s no harm in pulsing it a few times, too.