Melitzanosalata

Ingredients

 * Four medium size eggplants/aubergines
 * Three garlic cloves
 * 1/2 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). Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily.
 * 2) Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is ready.
 * 3) Put in a fridge to cool and serve with sprinkled parsley.