Eggplant Caviar (version XIII)

5 eggplants
1 garlic clove
1 lemon, juice of
salt
pepper
1 tablespoon olive oil

Roast the eggplants, whole, in the oven, until skin is charred. Leave to cool for a few minutes, then peel, put in a bowl. Leave for 1/4 hour, then drain. Mash the eggplants, add the salt, pepper, lemon juice, mashed garlic clove, olive oil.



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