Sounds interesting, but I think I would roast or grill the EP, and scrape out the meat, rather than boiling it. The boiling probably is what makes it mushy, as it gets more water in it. And I would probably use your method of baking. And, of course, I'm sure I would add more garlic.
Only 2 cloves for 4 lbs of EP????
Also, using the Asian EP (all I ever have from my garden...just picked 5 more today!) may make it less wet.