Eggplant and Olive Oil Dip

Ingredients:

2 globe eggplants, quartered
1/2 cup olive oil
3 cloves garlic
1/2 bunch cilantro
Olive oil, for drizzling
Sea Salt

Instructions:

Preheat oven to 350 degrees.  While the oven is preheating, clean eggplant and drizzle with olive oil.  Roast eggplant for 30 minutes.   Allow eggplant to reach room temperature, remove skin and place in a blender with the garlic and cilantro.  Puree and then add 1/2 cup olive oil slowly and puree smooth.  Season with salt if desired once pureed.