Wash the eggplants and dry them with a paper towel. Do not cut off the tail.
Wrap the eggplant in foil, each separately.
Fold the foil in 2 layers so that it does not burn through.
Turn on the gas, turn it down to the minimum.
Put the wrapped eggplant directly on the burner with the fire.
After 3-4 minutes, turn over to the other side.
So continue to "bake" the eggplant until you hear a dull sound when tapping on the foil.
It took me 25 minutes. My eggplants are larger than the average size.
Ready eggplant carefully unfold (do not burn!)
Remove the skin, it is perfectly and easily removed.
Finely chop the green onion. Fry it in sunflower oil.
Cut the eggplant pulp and add it to the onion.
Add salt and pepper to taste.
Add finely chopped garlic. Stir gently and remove from heat.
Serve with potatoes or just spread on bread!