Four small eggplants wash and wipe. Further, the eggplants must be baked. Fork to do with one hand a few hiccups, and put the eggplant up punctures for baking in the oven or aerogrill. I baked in the convection oven temperature of 205 degrees, the fan speed high. Time approximately 40 minutes (depends on size) - 20 minutes on one side, then flip. Once the eggplants are ready, allow them to cool down. And with the cooled - remove the stalk and peel. p. S. the eggplant is better to take all smooth, but I have grown, it has grown)))

Of TWO lemons squeeze the juice.

Reheat on the stove pan with vegetable oil (I used a mix of sunflower and olive oil "IDEAL"). Eggplants to taste salt and pepper, spread on a heated pan and sprinkle with lemon juice (half pressed juice). Fry the aubergines on both sides until Golden brown. In the end of roasting, pour the remaining eggplant juice, leave on the stove for another few minutes and remove.

After roasting the eggplant out onto a plate, with a sharp knife carefully cut into their mugs, and water formed when frying juice. Aside dish with eggplant aside, and cook the vegetables.

Vegetables and parsley wash, brush and dry. Onion cut into thin half-rings, pepper strips, tomato slices. Finely chop the parsley. Olives (or olives) - cut in half (but you can leave them whole).

Cooked vegetables spread on top of eggplant: peppers, tomatoes, onions, black olives (or green olives). Slightly sprinkle with oil and sprinkle with the parsley. The dish is ready, you can serve.