Eggplant Caviar

Directions

1. 1
   Preheat the oven to 400F and line a broiler pan with foil.
2. 2
   Place the eggplants on the broiler pan and bake for about 35 minutes, turning once, until soft to the touch.
3. 3
   While the eggplants are baking, heat the oil in a large skillet over low heat.
4. 4
   Add the onion and saute until soft and transparent.
5. 5
   Remove from the heat and set aside.
6. 6
   When the eggplants are cool enough to handle, cut in half, scrape off some of the seeds if there any, and pour off any accumulated juice.
7. 7
   Scrape the flesh into a food processor, add the onion, and pulse until semi-smooth.
8. 8
   Transfer the eggplant puree to the skillet, add the tomato paste, and cook for 1 minute, stirring to dissolve the paste.
9. 9
   Season with lemon juice, salt, and pepper to taste.
10. 10
    Serve at room temperature.