Ingredients needed:
1 kg of eggplants
1 dl of olive oil
1 clove of garlic
1 onion
1 sprig of chopped parsley
salt and pepper

Preheat oven at 200 °C. Wash eggplants and remove the top, leave peel on. Wrap each into aluminum foil and bake for 30 minutes. Remove from oven, unwrap, and peel eggplants. Clean and chop garlic. Chop eggplants with knife also. Chop onions and place them into ceramic bowl and add one tablespoon oil to it. Mix onion few times with oil then combine it with eggplant and garlic. Whisk while gradually adding olive oil. Add salt and pepper. Mix till you get creamy texture. Lastly add chopped parsley. Place paste into fridge and let it cool. Before serving, toast some bread, spread some paste and serve along with cheese and tomato salad.