- Place the aubergine on a baking tray and grill for approximately 20
minutes until the skin is black and wrinkled and the aubergine feels
soft when squeezed.
- Allow to cool then remove the skin.
- Place the aubergine in a bowl and mash into a puree.
- Add the onions and garlic and mix well.
- Add the salt, pepper, oil and a little vinegar to taste.
- Finally add the parsley.
- Serve with pitta bread.