Chunky melitzanosalata (Greek eggplant dip)

Slice the eggplants in half.

Line a baking pan with foil, add the eggplants, drizzle with olive oil and season with salt. Cook at 450F until tender, about 20 minutes.

Wrap the foil around the eggplants so they steam and the flesh softens; leave to reach room temperature.

Drain off the bitter juices, then scoop out the flesh and mash it.

Whisk olive oil, vinegar and grated garlic in a little bowl and pour over the eggplant; toss.

Season with salt and pepper and taste; if still bitter, add about a quarter to half teaspoon of sugar.

Transfer to a serving bowl, top with chopped tomatoes, olives and chopped parsley, drizzle with olive oil and serve with bread.