Preheat oven to 230°C.
Prick each of the eggplants several times with a knife and place on an oven tray.
Roast for about an hour until soft and very wrinkled. Remove from the oven and carefully cut each eggplant down the middle and open up a little to speed up the cooling.
Once the eggplant is room temperature scoop the flesh out of the skins and add to a food processor along with the garlic, olive oil, red wine vinegar and parsley. Season to taste with salt and pepper and then blend until smooth.
Spoon into a bowl and drizzle some good quality olive oil over the top. Serve with pita or your choice of bread.