It doesn’t sound good, but actually it wasn’t too bad! I made it as written, but I think I will make just a few tweaks next time:
-I used fresh garlic. Because the garlic was never cooked, it made the sauce a bit sharper than I would like. Next time I think I will roast a head of garlic with the eggplant and squeeze the paste into the blender when I mix everything. Or in a pinch, maybe use garlic from a jar. Either option would be a bit more mellow.
-The eggplant I purchased had a lot of seeds. They were so mixed in with the flesh that I couldn’t get them all out. If you can get a seedless variety, do so.
-Another user mentioned adding chicken bullion, and I think that would be good
