Do this with your eggplant

Didn't think to take a pic of the first part of the process. Roast, no burn, whole eggplant as close to the flame as you can get it; flame should be fairly high and the eggplant should be right in it. Our stove is gas, so I just sat them right on the burner. (If you do it on the grill, you likely have to take the rack off... flavor is better if they're burned fast and totally charred.) Roast, no burn, turning from time to time, till nice and tender all through. *Note: creates quite a strong smell- which I sort of like, but you might not.

Hold by stem peel skin off with paring knife, making sure to get all the black charcoaly stuff. Rinse under running water. Cut off top and discard. Slice in half and place on a slanted cutting board so that the oil and water drain off. Pic over there at left.

Here's the skin and tops. pretty, eh?

Use a wooden (or plastic) spoon or spatula to mash up the eggplant, breaking up the long fibers that run the length of it. Be very thorough about this.

Mash garlic (plenty) with salt. With electric mixer, beat in milk and oil (lots of both- you want big-time creamy...sorry, didn't measure) and the salt and garlic. Beat and beat and beat until nice and smooth and Oh So Creamy and Yummy. Spread on bread and completely pig out- this is one of the tastiest eggplant dishes I've ever had...it is WOW! And if you want to see a video of the process, ask my mom. She and I did it when they were here 5 years ago...and she got it all on tape!

This is what the stove looks like when you're done- ashes all over. Quite a messy job, actually.

But it cleans up

Our stove is *magic* I can even lift the top right off and clean that, too... no screws in it at all...

All back together again! See, cleans up pretty well...and quite quickly, actually. Have fun! (just having fun with my trusty little cell phone camera! Thanks a million, Trude!)