In Greece eggplant caviar served with hot and cold snacks, filed with wine or separately.
Preheat the oven to 200c.
Eggplant grease with oil and pierce in several places, so they do not burst.
Cook about an hour, until they become completely soft.
Slice the garlic and mash it with salt, using spoon.
Cut eggplants and gently scrape the flesh with a spoon.
Fold the flesh in a bowl and add the garlic.
Stir until smooth.
Continuing to stir, add the olive oil and season with lemon juice, salt, pepper and chopped fresh parsley leaves.