This was good, but mine turned out a bit bitter. I suspect it’s not the recipe, but rather my lack of patience while separating the seed pods from the roasted eggplant. Also, I was not very diligent about removing all the liquid from the eggplant, although I did wrap it in paper towels and give a good squeeze to remove some liquid. I also love garlic and had a small head of garlic, so I used three raw garlic cloves. The consistency of the finished product was as I expected, just the flavor wasn’t as good as what I’ve had from Mediterranean restaurants in the past (again probably my own doing). I’ll definitely have to try this again next season when I grow more eggplants.