Bulgarian Eggplant Spread (Kiopoolu)

1 1/2 pounds eggplant, washed

5-6 tablespoons sunflower oil or olive oil

6 tablespoons chopped fresh flat-leafed parsley

2 crushed garlic cloves

1 tsp red-wine vinegar

3/4 tsp salt, more or less to taste

Roast the eggplants until blackened. Transfer to a heatproof bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, remove skins. Use a fork to puree the eggplants until smooth. Don’t use a food processor! Slowly pour in the sunflower/olive oil and process until well incorporated. Transfer the mixture to a large bowl and add the remaining ingredients – stir well. Season to taste with salt and vinegar. Serve at room temperature with breads. Serve with heirloom tomatoes, red onions slices and some olives Decorate with flat parsley.