Roast and peel: Roast the eggplants directly over a flame or on a grill. Turn them until charred on all sides (15–20 minutes). Peel immediately; they will darken if you wait.

Drain: Place the peeled eggplant in a colander and press lightly. Let it sit in cold water for 3 hours to drain the darkened liquid.

Prepare the dressing: Whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of grape vinegar, 2 cloves of crushed garlic, and half a teaspoon of whole grain mustard with a fork.

Mix and serve: Transfer the eggplant to a serving dish and pour the dressing over it. You can also add tomatoes, bell peppers, and parsley if desired. Serve cold.

Peel the roasted eggplant immediately, as its color will darken if you wait. After peeling, let it drain in a colander for 3 hours. The drier it is, the richer the appetizer will be.