How to make
Cut the eggplants in half lengthwise. Coat them well with salt and olive oil, arrange them in a tray covered with baking paper with the cut side down.
Roast the eggplants for about 20 minutes at 390°F (200°C) on one side and the same on the other side. If the eggplants are plump, they may need a longer roasting time, so keep an eye on them.
Once they are ready, let them cool, peel off the skin and tear them into thick strips.
While the eggplants are cooling, make the parsley pesto:
Put the peeled garlic cloves in the blender jar and another convenient container for you. Add the parsley (only the leaves), the almonds, a little salt and olive oil to cover the products.
Blend and dilute with more olive oil to taste.
Start arranging the eggplant salad in a deeper large plate or two smaller ones.
Place a sheep's cheese slice on the bottom, which is preferably homemade.
Layer the eggplant, making at least two or three layers and between each add a generous amount of the pesto and vinegar to taste, as well as salt if desired.
Add more cheese and olives on top.
Serve with fine wine and homemade bread.
You can also add some fresh dill and lemon juice to the green dressing (in this case you can avoid the vinegar).
The Eggplant Salad with Sheep's Cheese and Parsley Pesto is supreme.
