Eggplant caviar

Ingredients:

• 2 round eggplants, cut into 4 pieces
• Olive oil to drizzle
• 3 cloves of garlic
• Half a bunch of parsley
• 0.5 cups olive oil

Preparation:

1. Drizzle the cut eggplants with olive oil and bake for 30 minutes in an oven preheated to 175°C. Cool to room temperature and peel.
2. Place the eggplant in a food processor, add the garlic and parsley, and process until smooth. Add the olive oil and blend until smooth. Season with salt to taste.