Compassionate Smoky Caviar

• 
  
• 3 small or 2 medium eggplants
• 1 tablespoon of olive oil, plus additional for preparing the pan
• 2 tablespoons of fresh lemon juice
• 1 clove garlic, minced or 
• 1 small shallot, minced
• 1/2 teaspoon of salt
• 1/8 teaspoon of chili pepper powder
• 2 tablespoons of chopped fresh parsley

Preheat the oven to 400ºF (200ºC).

Brush a baking sheet with olive oil and sprinkle it with a bit of salt. 

Poke each eggplant a few times with a sharp knife and rest them over a gas flame on the stove top, or a grill, turning them infrequently with tongs, until they’re charred on the outside and feel soft and wilted. Depending on how smoky you want them, roast them for five to ten minutes.

When cool enough to handle, cut the eggplants in half lengthwise, and place them cut side down on the oiled baking sheet.

Bake the eggplants until the flesh is thoroughly cooked, which should take about twenty minutes, but may vary.

Remove the eggplants from oven and once cool enough to handle, scrape the pulp from the skins into the bowl of a food processor. (You can also scrape them into a bowl, and mash them by hand with a fork.)

Add the tablespoon of olive oil, the lemon juice, the garlic, the shallot, the salt, and the chili pepper powder.

Pulse the food processor a few times, until the mixture is almost smooth. Add the parsley and pulse a few more times.

Taste, and add additional salt, lemon, or other seasonings, as desired.

To serve, spoon into a bowl and make a well in the center. Pour a bit of olive oil in the middle and sprinkle with chili powder or some chopped fresh parsley. 

Serve with crisp toasts, crackers, or pita triangles.

Eggplant caviar can be kept refrigerated for up to five days.