|Garlic clove||1 Large, crushed|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
Roast unpeeled eggplant directly over a low flame on stove burner or in a 375° F oven, until skin appears charred and eggplant collapses.
Remove from heat and cool.
Scoop out pulp and place in work bowl of food processor fitted with a steel knife or in a blender.
Add garlic, oil, capers, and mustard and process a few seconds until well blended.