Place the eggplants, cut-side down, on an outdoor grill on medium high heat until the outside flesh is charred and the flesh is tender.

Let the eggplants cool, then remove the flesh and the charred surface and spoon into a medium mixing bowl.

Add the garlic and 2 tablespoons olive oil to the skillet and cook for 2 minutes.

Add back in the eggplant, stirring to break up the eggplant. Cook for 2 - 3 minutes.

Remove from the pan and set aside.

Add the remaining 2 tablespoons of olive oil and heat on medium heat.

Add in the red bell pepper, onion and spices.

Cook for 4 - 5 minutes until soft.

Add back in the eggplant mixture.

Stir in the salt, 3/4 of the parsley and cook for 1 more minute.

Let cool.

Sprinkle the rest of the parsley on top as a garnish.

Serve and enjoy!