Eggplant Caviar (version X)

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2 long, skinny eggplants or one medium globe eggplant
2 cloves garlic, smashed, peeled, and chopped
olive oil

Slice eggplant in half and cut in cross hatch pattern into flesh but not through the peel. Drizzle with olive oil. Bake in a preheated 350 degree oven for 1/2 hour, until tender to a fork pierce. Allow to cool, remove the flesh with a spoon and crush or puree it carefully by hand or in a food processor along with the crushed garlic, salt, and pepper to taste. The paste must be stiff. Pour, if you wish, the juice of a lemon over it. Spread on toasted or fresh bread.

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