Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and place them cut side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes or until the skin is wrinkled and the flesh is soft.
Once roasted, remove the eggplants from the oven and let them cool for a few minutes. Carefully scoop out the flesh with a spoon and transfer it to a mixing bowl, discarding the skin.
Add the minced garlic, olive oil, lemon juice, and fresh parsley to the bowl. Use a fork or potato masher to blend everything together until smooth and creamy. Season with salt and pepper to taste.
For the best flavor, let your Melitzanosalata chill in the refrigerator for at least an hour before serving. Serve with warm pita bread, crackers, or fresh vegetables and enjoy!
