2lbs large eggplants
1 small onion or 2 garlic cloves
Half cup olive oil
3 tablespoons vinegar
Parsley, finely chopped
- Wash and prick the eggplants all over with a fork.
- Bake in the oven until soft and their skin is wrinkled.
- Leave to cool, cut them open and throw away the skin and the seeds.
- Cut the flesh into small pieces and sprinkle with oil and vinegar.
- Add the finely chopped onion or garlic, parsley, salt and pepper to the eggplants.
- Continue to mix and serve.