http://www.elikioliveoil.com/melegsal.html

Ingredients: Four medium size eggplants/aubergines, Three garlic cloves, 1/2 cup of olive oil.

Put the eggplants in the microwave or normal oven, and cook until it feels very soft(about 10 minutes in the microwave/40 minutes in a normal oven). Using a sharp knife, slice in half, and using a spoon, remove the inside 'meat' and place in a bowl. If the eggplants are well done, the inside should come out very easily. Put the garlic cloves in a garlic press and spread the garlic on top of the eggplant. Using a fork, start mixing the garlic and the eggplants together, and spread the oil a little at a time. When the oil is absorbed, the salad is done. Put in a fridge to cool down and serve with sprinkled parsley.

Ill have to try this, I absolutelyl love eggplant, no kidding
Renee