Peel garlic cloves.
Slice the garlic into thirds lengthways.
Wash eggplants.
Cut multiple slits along each eggplant (twist the knife slightly to expand the slits).
Push the sliced garlic into the slits.
Brush oil on the eggplants (optional).
Place on an open flame to roast.
After 5 minutes, turn the eggplants to roast the other sides.
After another 5 minutes, turn again.
Continue roasting until completely soft and almost flat (20 minutes in total).
Remove from heat and set aside.
Peel and dice onions and pepper.
Place a small pot on medium heat.
Add oil.
Add onions and sauté until translucent.
Add pepper and optional ingredients.
Remove from heat and set aside.
Cut open the roasted eggplants.
Scoop out the roasted flesh and garlic slices. Remove most of the charred skin.
Place flesh in a small bowl.
Add the salt, sautéed onions, pepper and optional ingredients.
Mash until smooth.
Serve hot.