• 2 small eggplants,about 2 pounds
• 4 cloves garlic, pressed or 2 tsp chopped garlic
• 1 tsp soy sauce
• 4 tbsp olive oil
• 1 medium tomato, peeled, seeded and chopped
• 1 tbsp anchovy paste
• Juice of 1 lemon
• Salt and freshly ground pepper
• Dash of Tabasco
• 1/4 cup toasted pine nuts
• 1/4 cup chopped fresh Italian parsley

1. Cut eggplants lengthwise into halves and make several deep slits in flesh being careful not to pierce skin.
2. Insert garlic slivers into cuts. Sprinkle cut surface with salt and place on baking sheet.
3. Bake in preheated 350° F. oven for 1 hour.
4. Remove eggplants, cool slightly and invert on papertowels.
5. As eggplants finish cooling, squeeze gently to remove excess liquid.
6. Scrape flesh and garlic out of skins into small bowl and mash with fork.
7. Season to taste with salt and pepper.
8. Add all remaining ingredients except pine nuts and parsley.
9. Cover and refrigerate overnight.
10. Just before serving add pine nuts and parsley.

Serve immediately as appetizer with small rounds toasted bagette.