Eggplant Caviar

Directions

1. 1
   Preheat the oven to 400F.
2. 2
   Cut in half lengthwise: 2 medium eggplants.
3. 3
   Sprinkle the cut surfaces with: Salt, Fresh-ground black pepper, Olive oil.
4. 4
   Place cut side down on a baking sheet and roast until soft.
5. 5
   Test for doneness at the stem end; the eggplant should be very soft.
6. 6
   Remove from the oven and let cool.
7. 7
   Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a puree.
8. 8
   Add: 2 tablespoons fresh lemon juice, 1/4 cup olive oil, Salt, Fresh-ground black pepper, 1 garlic clove, peeled and pounded to a puree, 2 to 4 tablespoons chopped parsley or cilantro.
9. 9
   Mix well and taste, adding more salt and lemon as needed.
10. 10
    Use 2 tablespoons chopped mint in place of parsley or cilantro.
11. 11
    Add 1/2 teaspoon crushed toasted coriander seeds.
12. 12
    To toast, heat whole coriander seeds in a heavy pan over medium heat until slightly brown.
13. 13
    Crush in a mortar and pestle or under a heavy pan.
14. 14
    Add a pinch or two of dried chile flakes.
15. 15
    For a smoky flavor, keep one eggplant whole and char it over hot coals or the open flame of a burner until tender.
16. 16
    Cut in half, scrape out the flesh, and combine with the other ingredients.