Ingredients

• 2-3 medium sized round eggplants
• Some parsley leaves
• 1/2 garlic clove, chopped (optional)
• Drops of grated onion (optional)
• Vinegar
• Oil
• Salt
• Pepper

Instructions

• Place the eggplants in a thin pan and bake them in the grill or in kitchen's fire.
• When they are baked on all sides and have started smelling like burned remove from heat and cool them.
• When they cool remove the outer skin and the burned surface.
• Remove most of the seeds and cut the eggplants in thin pieces.
• Place in a deep bowl, add parsley and optionally the onion drops and the garlic clove.
• Gradually add one part of oil and one part of vinegar and stir the mixture continuously.
• Stop adding oil and vinegar when you feel that the mixture is fine.
• Add salt and pepper for taste and preserve in the refrigerator.
• Serve cold as an appetizer.