Step 1

Preheat the grill , if using, or the broiler.

Step 2

If using the broiler, line a baking sheet with aluminum foil (for easy clean-up) and place a rack in the prepared pan.

Step 3

Using a fork, pierce the eggplants all over, several times, and arrange them on the rack of the pan or on the grill.

Step 4

If using the grill, roast the eggplants for about 30 minutes on the grill, turning them occasionally until the eggplants are soft (when pierced with a fork) and their skin is charred on all sides evenly.

Step 5

If using the the broiler, roast the eggplants for about 45 minutes, turning them occasionally until the eggplants are soft (when pierced with a fork) and their skin is black on all sides evenly.

Step 6

When ready, set them aside for 10 minutes to cool. Place a mesh strainer over a mixing bowl.

Step 7

Cut the eggplants lengthwise and using a fork scoop out the flesh and transfer to the strainer. If the eggplants have a lot of large seed, remove and discard the part with the seeds. Discard the skins.

Step 8

Let rest for 15 minutes. Using a spoon, press occasionally to drain much of the eggplant juice. Discard the juice as it is very bitter.

Step 9

While the eggplants are roasting, prepare the other ingredients.

Step 10

Transfer the eggplant on a cutting board a roughly chop them. Transfer the chopped eggplants to a new mixing bowl.

Step 11

Add the diced peppers, the parsley, the onions and set aside.

Step 12

In a mini food processor, or the bowl of a blender, add the garlic, the vinegar, the olive oil and the lemon juice. Beat until the garlic is completed mashed and you have a thickened, light green mixture.

Step 13

Add the liquid to the bowl with the eggplants and stir gently until all the ingredients are combined and the vegetables are spread evenly. Season with salt to taste.

Step 14

Cover and refrigerate for at least one hour, to allow the flavors to blend.