Wash the eggplants well, pierce them lightly around the perimeter with a fork and place them in a preheated oven at 190 degrees for 25-30 minutes.
Then we remove them from the foil and leave them on the grill for ten minutes to get them outside or we can burn them on a gas stove, to get that ‘burnt’ smell on the outside of the bark.
Then let them rest for a while and remove any excess liquid.

In a bowl, chop them, mostly keeping the crumbs.
Finely chop parsley, pickled peppers, pickled garlic and onion and all the ingredients together in a large bowl and mash with a fork, slowly adding a little olive oil until the salad gets the “shine” that it needs.
(Can also be used in a multimixer but the result in hand is better)