Grill eggplant under griller, turning occasionally, until skin is blackened and insides are soft. Remove skin and dice insides. Drain any excess liquid from the eggplant.
Dry roast unpeeled garlic cloves over a medium heat for approximately 5 minutes or until soft. Squeeze out insides into a mortar and mash with the olive oil and sea salt.
Place all ingredients into a bowl and combine well.
Note: Eggplants belong to the nightshade family. Oriental medicine suggests that while sensitive and allergic individuals many react adversely to over consumption of eggplant, with symptoms including light headedness and the inability to concentrate, stressed individuals who concentration deeply at work and need to lighten up may benefit from eating more of it!
Makes 6 servings