Eggplant Caviar

Remove the eggplants from the oven. Scrape the insides with a tablespoon. Finely chop all of the cooked flesh with a knife. Finely chop one cooked eggplant skin as well. Add the eggplant and the eggplant skin to the bowl. Discard the garlic. Heat a pan with a drizzle of olive oil. Melt the finely chopped anchovies, crushing them with a fork. Add the eggplant flesh and skin. Simmer over a medium heat for five minutes. Remove the eggplant from the heat.