Grill the eggplants over an open fire
(or roast in a preheated oven at 200 degrees centigrade) turning over
constantly to ensure uniform roasting, until skin is blackened and
soft. Use low to medium heat to ensure that the eggplant is thoroughly
cooked. Remove from open fire or oven and allow to cool. Peel off the
charred skin.
Remove the leaves from the parsley
stalks. Peel and quarter the onion.
Place cooked eggplant flesh into a
blender, with the onion pieces and parsley leaves. Blend slowly and
gradually dribble in the light olive oil and wine vinegar. Adjust
quantities to your preferences. Season to taste with salt and pepper.
Refrigerate for a while to allow the
flavours to blend through. Serve with water crackers as an appetiser.
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