Bake the eggplants in a preheated oven at 200C. You could either bake sliced, place them on a baking tray, lined with parchment paper.

Peel the eggplants and dice the pulp.

Place the pulp and the other ingredients in a large bowl and vigorously mix with a wooden spoon. (If you prefer your melitzanosalata to have a creamier texture, then add the ingredients in a blender or food processor and pulse, adding the olive oil gradually on a steady stream. Alternatively mash the eggplants using a fork). Let the melitzanosalata cool down and put in the fridge to allow the flavours to mingle.

Serve!