Eggplant Caviar (version IX)

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2 globe eggplants, quartered
olive oil, for drizzling
3 cloves garlic
1/2 bunch cilantro
1/2 cup olive oil

Drizzle the eggplant quarters with olive oil and roast in a preheated 350 degree oven for 30 minutes. Let cool to room temperature and then remove the skin. Put eggplant into food processor with the garlic and cilantro and pulse to puree. Add olive oil and puree until smooth. Season with salt.

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