This is a dish I grew up with as a child, and I absolutely love it. I remember my mother and my aunt making this regularly during the summer months, and freezing lots of eggplants in plastic bags for the winter. Back then, we did not have a food processor or a blender, and my mom used to spend a lot of time mincing the roasted and peeled eggplants with a knife, in an attempt to turn them into a puree. The process was time-consuming and the result was far from perfect: despite my mom’s best efforts, the salad usually had lumps in it. Thankfully, modern kitchen gadgets make this dish a breeze to prepare.