Garlic Chick's Eggplant (Aubergine) Caviar / Dip / Spread

1. 1

   Pierce the eggplants with a fork or sharp knife all over.

2. 2

   Place in 375F oven or on a hot barbacue grill.

3. 3

   Bake until completely pooped ( this is one reason I like Chinese eggplants, they are long and skinny like zucchini so cook faster, have smaller seeds and milder flavor) about 30 to 45 minutes.

4. 4

   Cool and scoop out insides with a spoon,scraping the skin to get the browned bits (flavor).

5. 5

   Place insides in a strainer and allow to drain until excess liquid is gone, maybe 15 minutes.

6. 6

   Chop with a knife or mash - I prefer to chop rather than using a food processor for this, it makes a nicer consistency.

7. 7

   In a small bowl whisk together the olive oil, pressed garlic, Dijon mustard and salt and pepper.

8. 8

   Add to the chopped eggplant and mix together.

9. 9

   Refrigerate overnigt and allow to come to room temperature before serving (put in the microwave for a few seconds if you have to).

10. 10

    Adjust seasonings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.