|Eggplants||3 3⁄4 Pound (Three 1 1/4 Pounds Each Pieces)|
|Garlic head||1 Large, unpeeled|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Large, chopped|
|Lemon juice||2 Tablespoon|
|Anchovy paste||1 Tablespoon|
|Ground pepper||To Taste|
1. Preheat the oven to 400°. Prick the eggplants in several places. Place the eggplants and the whole head of garlic in a roasting pan and bake for about 45 minutes, or until the eggplants and garlic feel soft when pressed. (The garlic may take longer than the eggplant.)
2. Deeply score the eggplants in several places. Place in a colander to drain off the bitter liquid, about 1 hour.
3. Meanwhile, cut off the base of the garlic head to expose the flesh. Squeeze the garlic into a medium bowl.
4. When the eggplants have drained, peel them. Add the pulp to the garlic and mash with a fork to combine.
5. In a large heavy skillet, heat the olive oil. Add the onion and cook over moderate heat until translucent, about 6 minutes. Stir in the eggplant and garlic mixture, 1 1/2 tablespoons of the lemon juice and the anchovy paste. Simmer the mixture, stirring frequently, until very thick and dark, about 30 minutes.
6. Season the eggplant caviar with the remaining 1/2 tablespoon lemon juice and salt and pepper to taste. Transfer to a bowl and refrigerate until chilled. Serve chilled or at room temperature.