Melitzanosalata (Greek Eggplant Dip)

Preheat oven to 400°F (200°C).

Pierce eggplants several times with a fork. Place on a baking sheet and roast for 30-40 minutes, or until the skin is blackened and the eggplant is very soft.

Remove eggplants from the oven and let them cool slightly.

Once cool enough to handle, cut the eggplants in half and scoop out the flesh, discarding the skin.

Place the eggplant flesh, garlic, lemon juice, olive oil, parsley, salt, and pepper in a food processor or blender.

Process until smooth or slightly chunky, depending on your preference.

Taste and adjust seasoning as needed.

Transfer the melitzanosalata to a serving bowl.

Serve with pita bread, olives, and crumbled feta cheese (optional).