 | Wash and stab the eggplants generously with a fork |
 | Broil or BBQ the eggplants for about 20-30 minutes until the skin begins to flake and the inside is soft (use tongs to test) |
 | Let cool, cut in half and spoon out the flesh. Discard the skin. |
 | Let the eggplant flesh sit for about 1 hour and regularly discard the clear liquid that oozes out. You want to end up with as little moisture as possible. |
 | Add the other ingredients to a mixer or food processor and pulse to a smooth purée |
