Romanian grilled eggplant caviar

Directions

1. Grill the whole eggplants in a well-used frying pan, preferably one with ridges, so that the juices drain instead of boiling. ⏱ ≈ 10 min
2. While cooking, use a fork to poke them occasionally to allow steam to escape. ⏱ ≈ 10 min
3. When they are completely soft and the skin is largely charred, place them on a cutting board and cut them lengthwise. ≈ 3 min
4. Remove the skin and any burnt parts to obtain the flesh. ≈ 3 min
5. Finely chop the flesh with a knife until you have a fairly smooth puree, with the seeds remaining whole. ≈ 8 min
6. Use either a stainless steel knife or a wooden chopper; the author prefers stainless steel. ≈ 3 min
7. Place the eggplant in a bowl, add 1/2 to 1 tablespoon of oil per eggplant, and season with salt. ≈ 2 min
8. Please refrigerate before serving. ⏱ ≈ 2 hr
9. To taste, add a spoonful of mayonnaise and a little garlic. ≈ 3 min