Eggplant Caviar

• 3 small eggplants (about 2 pounds), tops removed
• 1/3 cup extra-virgin olive oil, plus more if roasting in the oven
• Juice of 1 1/2 to 2 lemons
• Salt and freshly ground pepper to taste

1. If grilling over a gas stove, make small slits all over the eggplants.
2. Using tongs, hold them over the open flame, rotating them every few minutes, until they are soft and collapsed.
3. If roasting the eggplants in the oven, prick them and put them, on a baking sheet.
4. Roast in a preheated 450-degree oven for about 20 minutes, or until very soft.
5. Put the cooked eggplant in a wooden bowl, and set aside to cool.
6. Peel, discarding the skin and any liquid that has accumulated.
7. Using a food processor fitted with a steel blade, pulse the eggplant with the olive oil, the lemon juice, salt, and freshly ground pepper in short spurts until blended but still slightly chunky.
8. Serve as a dip to be eaten with pieces of French pain de campagne or with cut-up raw vegetables.

eggplants, extravirgin olive oil, lemons, salt

Taken from www.epicurious.com/recipes/food/views/eggplant-caviar-373918 (may not work)