This is the recipe I have used to make eggplant caviar which I love. It’s not exactly the same as the one in the graphic recipe pictured. They both work equally well. Eggplant caviar is a great concept and one of the best ways I have come across to use eggplant.
2 medium eggplants, ends trimmed
salt and freshly ground pepper
4 garlic cloves peeled
2 tbsp extra virgin olive oil or avocado oil
3 tbsp lemon juice
1/2 tsp cumin
1/2 medium onion chopped
strong black olives, vegetables and baguettes for garnish
Preheat oven to 450
Cut the eggplants half lengthwise. Score each cut side and rub olive oil all over and season with salt and pepper. Bake with cut sides up for about an hour, until soft and partially blackened. Set aside to cool.
In the mini food processor (or blender), grind up the garlic, add the eggplant pulp (not skin) and puree. Then add the extra virgin olive oil, lemon juice, more salt and pepper to taste. Puree until smooth and light and then stir in the chopped onion. It will taste even better after a few hours in the fridge.