Eggplant Caviar

Ingredients

• 1 tsp. finely grated lemon zest
• 2 globe eggplant (1 lb. each), roasted and cooled (see the recipe for Oven-Roasted Eggplant)
• 1 to 2 Tbs. fresh lemon juice
• 1 to 2 Tbs. extra-virgin olive oil
• 1 Tbs. finely chopped fresh mint or parsley
• 30 cloves roasted garlic (2 large heads garlic, broken into cloves and roasted)
• Kosher salt and freshly ground black pepper)

Put the roasted eggplant on a cutting board and use a spoon to scrape the flesh from the skins. Peel or press the garlic flesh from the skins and add it to the eggplant on the board. With a large knife, chop the eggplant and garlic together until they form a rough purée. Add the lemon zest, 1 tab...

View full recipe at Fine Cooking