From The New York Cookbook by Molly O'Neill.

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 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. -!-