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From the Spirit Rock Kitchen ~ For this recipe you will need:
eggplants
garlic (finely minced)
olive oil
parsley (chopped)
mint (chopped)
lemon
red wine vinegar
sea salt
1. Heat the oven to 400F.
2. Place the whole eggplants on a baking sheet and allow to roast in the oven until they are totally soft. Allow to cool.
3. When the eggplants are cool, split them down the middle and use a large metal spoon to scoop out all of the flesh into a mixing bowl. Add to this the finely minced garlic and chopped herbs.
4. Sprinkle with lemon juice, a splash of red wine vinegar. Stir with a fork, breaking up the clumps, until well combined.
5. Drizzle generously with olive oil and season to taste.
image via http://www.cookscache.net/
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