When I was a kid the only way I ever liked eggplants was in eggplant parm or maybe rollatini at an Italian restaurant. Any other way it was pale, chewy, bland and just really gross. When I visited Israel though they cooked eggplants in dozens of ways and I must have ate eggplant at every meal in at least one variation. With tehina, with yogurt, fried, with tomato sauce, with feta, with oil and garlic, sabich sandwich, etc. The key is in the cooking so its not a rubbery bland mess. Either char it on the grill or under the broiler or fry it.
This recipe is a very simple eggplant dish to make as a side dish or appetizer. Scoop it up with some pita, eat with salad, or put it in a sandwich.
First grill your eggplants until they are brownish-black and sunken
Then cut off the top and make a slit down the middle of the eggplant and pry the top skin away from the flesh with a spoon
Scoop out the insides and mash with a fork
In a blender chop up garlic, parsley, onion, lemon juice, salt pepper. The amounts depend on how much eggplant you have and how garlicky and herb-y you like it.
Put everything in a bowl and mix with a few tb of olive oil. Serve room temperature