Eggplant Caviar

• 4 large eggplants
• 1 tablespoon kosher salt
• 1 cup extra-virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper to taste

1. Halve the eggplants lengthwise, score with a knife and sprinkle lightly with the kosher salt.
2. Cover with a heavy plate and weigh down the plate to press out the moisture for 1 hour.
3. Squeeze excess water from the eggplants.
4. Lay the eggplants skin side down on the coals and roast until completely soft, from 45 minutes to an hour, depending on the heat of the coals.
5. Remove and set aside to cool.
6. When the eggplants are cool enough to handle, skin them.
7. Place in a wooden bowl and use a fork to mince them.
8. Remove the pulp to a piece of clean cloth or a towel to drain the excess liquid.
9. In a medium bowl, whisk together the olive oil, garlic, mustard and salt and pepper.
10. Add the eggplant pulp and stir to mix.
11. Serve immediately or store on ice for up to two days.

eggplants, kosher salt, extravirgin olive oil, garlic, mustard, salt

Taken from cooking.nytimes.com/recipes/3318 (may not work)