|Eggplants||2 Pound (About 2 Small Ones)|
|Garlic||4 Clove (20 gm), peeled and slivered (Use More If Required)|
|Freshly ground black pepper||To Taste|
|Soy sauce||1 Teaspoon|
|Olive oil||4 Tablespoon (Use Best Quality)|
|Tomato||1 Medium, peeled, seeded and chopped|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Toasted pine nuts||1⁄4 Cup (4 tbs)|
|Chopped italian parsley||1 Tablespoon (Used For Garnish, Use Fresh Ones)|
Cut the eggplants lengthwise into halves and make several deep slits in the flesh; be careful not to pierce the skin.
Insert the garlic slivers into the cuts.
Lightly sprinkle the cut surfaces with salt, and place halves on a baking sheet.
Bake in a preheated 350Â°F.oven for 1 hour.
Remove eggplants, cool slightly, and invert on paper towels.
As the eggplants finish cooling, squeeze them gently to eliminate any excess liquid.
Scrape the eggplant flesh and the cooked garlic out of the skins into a small mixing bowl and mash with a fork.
Season to taste with salt and pepper, stir in the soy sauce, olive oil, chopped tomato, and raisins; cover and refrigerate overnight.