Set oven to Broil setting. Slice eggplant into 1cm thickness and sprinkle with salt and let sit in a colander for about 15 minutes. Rinse and pat dry. Or place eggplant in a salad spinner to spin dry. Lay eggplant on a baking sheet and drizzle with 1 T of harissa and lemon oil. Broil for about 10 minutes until soft and browned. Careful not to burn the eggplant. Remove and let cool until you can comfortably remove the skin. Place eggplant and remaining ingredients into a food processor and pulse until it has reached your desired consistency. Some people like it completely smooth while others prefer more texture. You can also leave the skins on if you want. I normally do half and half. Salt to taste and serve at room temp. You can store the dip in the fridge for about 3-4 days. Perfect for homemade crackers, veggies or on a sandwich.