Eggplant Caviar

• 3 eggplants (about 2.2 lbs/1 kg)
• olive oil
• ½<

Preheat the broiler to high. Place the eggplants on a baking sheet and place it under the broiler. Flip the eggplants regularly with tongs until very soft. You can allow the skin to turn black and get a little scorched.

Remove the eggplants from the oven and cut them open lengthwise. Scoop the soft warm pulp into a sieve to drain. Let the pulp cool. Mash with a fork and season with oil,