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Roast eggplants until charred and soft (oven or flame). Cool, peel skin, and scoop flesh.
Mash flesh with garlic, olive oil, lemon juice, salt, and pepper until creamy.
Garnish with parsley and a drizzle of olive oil.
Serve with pita or bread.
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Roast eggplants until charred and soft (oven or flame). Cool, peel skin, and scoop flesh.
Mash flesh with garlic, olive oil, lemon juice, salt, and pepper until creamy.
Garnish with parsley and a drizzle of olive oil.
Serve with pita or bread.