Prepare the eggplants

If you use a fire grill:

• Bring the temperature of the grill between medium-low to low. (If it is too hot, the eggplants will burn on the outside before the inside is cooked. )
• Pierce the eggplants in few places and grill them on each side, turning them regularly until the skin is burned. Depending on their size, you should grill the eggplants somewhere between 20 to 40 minutes or until the skin is evenly charred and the eggplant collapses. The flesh should be really soft.

If you use a gas stove:

• Lay some aluminum foil around the stovetop's burners to make sure that the liquid released by the eggplants won’t cause too much of a mess.
• Turn regularly with a pair of tongs, making sure that the skin is burnt on all sides.
• Cook until the skin is evenly charred and the flesh of the eggplants very soft.
• Remove them from the fire and let them rest on a tray for few minutes before you start peeling the skin off.

If you use the oven:

• Preheat oven at 400F/200C.
• Place the eggplants on a baking tray lined with baking paper or tin foil and prick the eggplants with a fork several times.
• Bake them for about 45 minutes or until the flesh of the eggplants is very soft.

Make the eggplant salad:

• After grilling, roasting, or baking the eggplants, let them cool, then carefully remove all the skin. Place the eggplants in a sieve and let them drain for about half an hour to one hour. This step will remove the bitter juice from the eggplant.
• Chop the eggplant small or place it in a food processor. Pulse briefly 1-2 times to obtain a chunky eggplant texture.
• Place the eggplants in a bowl and add the sunflower oil, salt, lemon juice or vinegar, and chopped onion. Mix well.
• Serve on crusty fresh bread with tomatoes and Feta cheese.

If you prefer it with mayo:

• Chop the eggplant, then add the mayo and garlic cloves crushed. Taste for salt and pepper. (See Note below)