Yield: 21 servings
1½ tsp sea salt, or more to taste ⅓ cup safflower oil ¼ cup extra-virgin olive oil 1 Tbsp milk 1 fresh tomato, sliced 15 Greek black olives ¼ cup chopped onion Roast each eggplant, turning frequently, over a flame or under a broiler, until the skin is charred all over, 20 to 25 minutes. Using a sharp knife, peel the eggplants and rinse thoroughly under cold water. Quarter the eggplants lengthwise and discard as many seeds as possible. Toss with 1 tsp sea salt, then place the eggplants in a stainless-steel or other non-aluminum colander and squeeze out as much water as possible. Allow to drain in the colander for 30 minutes. Blot up any excess moisture with paper towels.
Cut the eggplant flesh into 1 ½ inch cubes. Place the cut eggplant in a glass or ceramic bowl and, stirring continuously with a wooden spoon, slowly add the safflower and olive oils and remaining ½ tsp sea salt.