Eggplant Caviar

With a plethora of Japanese eggplant in our produce box, I created this easy dip, with a few technical pointers from chef Scott. The trick is blackening the eggplant on the grill, wrapping each one in plastic wrap, and squeezing the innards out like toothpaste.

Eggplant Caviar

1 pound (more or less) Japanese eggplant
2 cloves minced garlic
Chopped parsley
1/2 lemon
salt & pepper

Get your grill nice and hot. Put whole eggplants on grill and blacken on all sides. Remove from grill and wrap each eggplant in plastic wrap. Let sit 20 minutes (so inside will steam and separate from the skin.) Using kitchen shears, snip off the stem end of the eggplant and squeeze out the fleshy innards into a bowl. Mash with a whisk, and add the garlic, parsley, lemon juice, salt and pepper. Adjust flavor to your liking (by adding more salt/lemon/etc). Serve with pita chips or veggies. Enjoy =)
ps--I made this bowl at Becca's in Claremont like a million years ago!