Eggplant spread (Melitzanosalata)

Ingredients: 3-4 purple eggplants, 1/2 cup Beliá Premium olive oil, 1-2 cloves garlic (depending on taste) minced, 2 tbs apple vinegar, 50 gr Greek crumbled feta cheese (optional), salt/pepper to taste

Poke each eggplant with a fork in 4-5 different places and grill on coal or in the oven until they are very tender. If grilling in the oven place a pan below them because the juices will drip. Take them out of fire/oven and while warm cut them open in half (length wise) and peel the flesh off the skin with a fork. In a bowl mix well the eggplant flesh with the olive oil, vinegar and garlic using the fork. Add salt/pepper to taste (it goes well with more salt). Serve warm or cold with some coarsely minced parsley. If you are adding crumbled feta cheese, reduce the amount of salt.