Instructions: Pierce the skin of the whole eggplants in several places with a fork and grill directly over an open flame, turning occasionally, until the skin is blackened and the flesh is tender, about 40 minutes. (Alternatively, you can place the eggplants on a baking sheet and bake at 400 degrees for about an hour.) Allow the eggplants to cool slightly, then scrape away the blackened peel and cut off the stalks. Remove large stands of seeds, if any. Dice the flesh and place in a mixing bowl. Add the lemon juice, olive oil and salt. Mash the eggplant with a fork or beat with a hand mixer until fairly smooth. Spread the puree on a wide serving dish and allow to cool completely. Garnish with tomato slices, parsley sprigs, and olives.

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