Melitzanosalata

Description
Eggplant salad

Ingredients

 * 4 medium size eggplants / aubergines
 * 3 garlic cloves
 * ½ cup of olive oil

Directions

 * 1) Put the eggplants in the oven, and cook until they feel very soft(about 40 minutes in a normal oven).
 * 2) Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl.
 * 3) If the eggplants are well done, the inside should come out very easily.
 * 4) Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant.
 * 5) Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time.
 * 6) When the oil is absorbed, the salad is ready.
 * 7) Put in a fridge to cool and serve with sprinkled parsley.