Prick the eggplants all over with a fork and bake them at 180C/350F for 40-45 minutes turning once or twice. Leave them to cool, then peel them and chop flesh, allowing the juices to run off. Put the flesh into a blender with the onion, garlic, olive oil, lemon, salt and pepper and blend well. Put the dip into a bowl and chill in the fridge.

To serve, bring it up to room temperature and then drizzle with a little olive oil, sprinkle with fresh parsley and halved olives, along with warmed pita breads.