Spicy eggplant caviar

Ingredients:

• 2 large eggplant
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1 teaspoon chopped fresh oregano
• 2 tablespoons lemon juice
• 6 dried chili peppers, crumbled
• 1 teaspoon of salt
• 1/4 cup olive oil
• Pita or crackers, for serving

Preparation:

1. Preheat oven to 220°C.
   
   Poke about 10 holes in each eggplant with the tip of a knife. Place them on a baking sheet and bake for about 50 minutes, until very soft and cracked in several places. Let cool slightly.
2. Cut each eggplant in half lengthwise and scoop out the flesh with a large spoon; discard the skin. Place the flesh in a food processor and process until coarsely chopped.
3. Add parsley, mint, oregano, lemon juice, chili pepper, salt, and olive oil. Blend for 20 seconds to combine. Let cool slightly before serving with crackers.