Fabulous low fat spread, totally easy to prepare that I've eat in Greece. Originally called melitzanosalata and is used mainly as an appetizer.
Ingredients:
5 medium-sized eggplants
5 tablespoons olive oil
4 cloves of garlic
2 spoon fresh parsley
First you have to stab with a thin needle eggplants and soak them in salt water for an hour. Like this all the bitterness will get out of them. Then we will bake them whole with a shell for an hour in the oven. Rotate them periodically to be equally baked.
Chilled eggplant peel off and blend in mixer with garlic, olive oil and parsley. Add salt and pepper to taste. If you prefer, you can add the juice of half a lemon.
Serve it with pita bread as an appetizer.
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