Melitzanosalata - Greek Eggplant Dip

1. Place eggplants on a lined baking sheet and roast in a preheated oven (180 deg C - 350 F) for 1 hour.
2. Once the eggplants are cooked, allow them to cool on the baking tray for half an hour.
3. Very gently peel the skin and place the eggplant flesh in a colander to drain for half an hour.
4. Place the eggplant flesh, garlic, breadcrumbs, olive oil, salt, pepper and parsley in a food processor and blend until smooth.
5. Serve the melitzanosalata immediately or refrigerate for a few hours and serve later.

Notes:

• Broil or grill your eggplants. If you don't have a gas stove and prefer a more pronounced smoky eggplant flavour, you can broil your eggplants instead (this process should take approximately 20 minutes). Place your eggplants on a baking tray under a hot broiler. Cook until the skin on the whole eggplant is blistered (be sure to turn periodically to get all sides).
• Use a fork instead of a food processor. If you prefer not to use a food processor, place all the ingredients in a medium bowl and mash roughly with a fork. Just be sure to finely chop your garlic in advance. The texture will be a little more on the chunky side but still equally delicious.
• Add roasted peppers. To make this delicious eggplant dip "next level", fold through a small chargrilled red pepper once it has been blended or mashed. It adds an extra smoky hit and a delicious flavour.