Egglplant Caviar (Turkish Style)

• 3 medium eggplants
• 2 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons plain yogurt
• 1 dash nutmeg

1. Lightly rub whole eggplants with cooking oil and pierce their skins in two or three places with a fork to keep them from exploding.
2. To roast the eggplants on a grill, place them directly over very hot coals for 10-15 minutes, turning occasionally.
3. When skins turn black (not charred or blistered), position the eggplants away from the fire and continue to cook until very soft, 20-25 minutes.
4. Or, roast the eggplants in a 400 degree oven for about 45 minutes.
5. Slice cooled eggplants in half lengthwise.
6. Using a large spoon, scrape the inside flesh into the bowl of a food processor or a blender.
7. Add remaining ingredients and blend until creamy.

eggplants, garlic, extra virgin olive oil, lemon juice, plain yogurt, nutmeg

Taken from www.food.com/recipe/egglplant-caviar-turkish-style-126104 (may not work)