1 tbsp honey
1 tbsp Sherry vinegar
1 tbsp basil, chopped
Salt and pepper to taste
Prick the eggplant a few times with the tines of a fork. In an oven preheated to 350°F, on a cookie tray lined with foil, cook the eggplant whole for an hour and a half, or until it is completely collapsed and wrinkled. Open the eggplant and scoop the flesh from inside. Hand mince this and squeeze out or let sit in a colander for a few minutes to become drier. It should resemble caviar now. Add the remaining ingredients and use as a condiment or topping for pretty much anything.
Recipe courtesy of Richard Blais