2 Eggplants, l ech
1 1/2 tsp Sea salt,or more to taste
1/3 cup Safflower oil
1/4 cup Extra-virgin olive oil
1 tbl Milk
1 Fresh tomato,sliced
15 Greek black olives
1/4 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-aumnu clander and squeeze out as much water as possible. with paper towels.
Cut the eggplant flesh into 1 1/2 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 1/2 tsp sea salt.
Stirring, add the milk.
Spread out the eggplant on a large plate, and using a fork, score parallel lines on the surface. Garnish with the tomato slices and olives.
Serve the chopped onion on the side.
Makes about 2 1/2 cups, serves 4 to 6.