If you don’t have a gas or outdoor grill, you can make this by just oven-roasting the eggplant for a longer period of time, until they’re completely soft and wilted.
Another nice addition is to sprinkle to top with tangy sumac, which I had leftover from when I made
fried beans with feta.
Storage: Eggplant caviar can be kept refrigerated for up to five days.