Prepare the eggplants: Pierce the skin of the 4 eggplants several times with a sharp knife.
Arrange the vegetables: Place the eggplants and 3 sweet red peppers side by side on an oven wire rack. Add the 3 garlic cloves. Place a baking tray lined with aluminum foil underneath the rack to catch any dripping juices and keep your oven clean.
Start grilling: Set the oven to the grill function and roast the vegetables for 7 minutes.
Remove the garlic: Take the garlic cloves out of the oven and set them aside.
Turn the vegetables: Turn the eggplants and red peppers over and continue grilling for another 5 minutes.
Remove the peppers: Take the roasted red peppers out of the oven and set them aside. Turn the eggplants over once more and continue grilling for another 7 minutes.
Prepare the peppers: Cover the roasted peppers with a lid and let them rest for 5 minutes. Carefully peel off their skins and remove the seeds. Peel the roasted garlic cloves as well.
Peel the eggplants: Remove the eggplants from the oven and let them cool for about 2 minutes. While they are still warm, carefully remove their skins. Use a fork or tongs if necessary to avoid burning your hands.
Drain the eggplants: Place the peeled eggplants in a colander and allow them to drain thoroughly. Gently break down the soft flesh with a wooden spoon; there is no need to chop it finely.
Add the onion and parsley: Transfer the drained eggplant flesh to a large bowl. Finely chop half an onion and some fresh parsley, then add them to the bowl.
Add the roasted vegetables: Chop the roasted red peppers and garlic, then add them to the eggplant mixture.
Season the salad: Add salt and freshly ground black pepper to taste, followed by 1-2 tablespoons of vinegar.
Add the olive oil: Gradually pour in 100 ml of good-quality extra virgin olive oil while stirring.
Mix everything together: Using a wooden spoon, gently mix all the ingredients until well combined.
Refrigerate before serving: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to develop. Serve chilled or cool, accompanied by fresh bread or warm pita.
