3 medium eggplants
olive oil
salt, pepper
vinegar
2-3 cloves garlic
1/4 cup parsley, chopped
3-4 scallions, chopped
dill (optional)
Wash eggplants, remove 1/2-inch-wide strips of peel lengthwise, leaving 1/2-inch peel between the strips. Cut into 1/2-inch-thick slices, sprinkle with salt, and place in a colander for at least 30 min (supposedly the bitter juices come out). Then brush slices with oil and broil lightly (broiling takes ~50 min) or fry in olive oil for ~5 min on each side or till browned. Mash eggplant with a fork in a bowl. If you broiled eggplant add olive oil, otherwise it's not needed. Add vinegar, salt, pepper to taste, add the greens and garlic. Mix and serve.