Preheat the oven to 200°C (390°F).

Prick the eggplants with a fork or knife in 8-10 places. Wrap them in foil.

Bake the eggplants in foil for 1-1.5 hours.

Remove the eggplants from the oven and let them cool slightly. Chop the eggplants, tomatoes, garlic, onion, and parsley.

Toss the chopped vegetables with vinegar and olive oil. Season with salt and mix well. Let it marinate.

Important!
Do not remove the skin from the eggplants, and chop the parsley with its stems. This adds extra flavor and nutrition to the dish.

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