Poor Man's Caviar

Delicious appetizer with crostini, pita chips or over a nicely grilled chicken, along with some roasted carrots and you have a lovely fall dinner for two!

1 large eggplant
3 tbsp olive oil, divided (you'll need it twice)
sea salt and pepper
1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 clove garlic, mashed
several sprigs of fresh mint

1. Preheat oven to 375 degrees.
2. Trim off edges of eggplant and slice in half lengthwise.
3. Rub surfaces with 1 tbsp olive oil and sprinkle with salt and pepper. Bake cut side down until flesh is tender, 40-50 minutes.
4. Let eggplant cool until it's easy to handle then peel off the skin. Chop flesh until it's the texture of chunky salsa.
5. Combine chopped eggplant with remaining olive oil, lemon juice, balsamic vinegar and garlic. Add salt to taste.
6. Let the mixture rest 20-30 minutes so all the juices and flavors mingle.  Add sprinkle of fresh chopped mint and serve.