Step 1

First of all, preheat the oven to 390° F (200° C).

Step 2

After that, rinse and dry the eggplants, then holes a few times the skin of the vegetables with a fork.

Step 3

Place the eggplants on a tray lined with parchment paper and bake, 45 mins to 80 mins depending on the size of the eggplants, until very tender and wrinkled, flipping them a couple of times.

Step 4

This step can also be done with a charcoal or electric grill.

Step 5

Once incredibly tender, cut the eggplant still hot into halves and scoop the pulp.

Step 6

Pour the pulp into a colander, add a pinch of salt, and let it lose the vegetation water stirring and pressing with a spoon occasionally until it reaches room temperature.

Step 7

While the eggplant pulp is reaching the room temperature, combine the olive oil with red onion, garlic, black pepper, and vinegar.

Step 8

Mix it all until smooth and consistent.

Step 9

Now, mince the eggplant pulp with a knife, then mince the fresh parsley as well.

Step 10

Finally, combine the eggplants, the parsley, and the vinaigrette, stirring and serving along with, pita, meats, and other Greek small plates.