Olive oil (extra virgin first cold press)
Celtic sea salt
Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. (Or if not grilling just peel and bake in chunks till soft). Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with vegetables.