Preheat oven to 350 degrees. Coat the outside of the eggplant with oil and place on a baking sheet. Bake until you can pierce the eggplant easily with a knife. Cooking times vary based on the size of the eggplant. Anywhere from 25-50 minutes. Remove from the oven and allow to cool.
Once the eggplant is cool enough to handle cut it open and scoop out the flesh into a colander, set over a bowl. With a fork work through the flesh breaking it apart and squeeze the juice through the colander.
Once drained transfer the flesh to a serving dish and stir in salt, pepper, and lemon juice to taste.