Greek Eggplant Salad

Preheat oven to 350 degrees. Wash and dry the eggplants and place them on a baking sheet. Place them in the oven and cook for 45-60 minutes. They will be soft when done. While eggplants are in the oven, peel and chop the onion and place it in a food processor until it is finely chopped. Pour the olive oil in a bowl. Put the chopped onion in some cheesecloth and squeeze out as much of the juice as you can into the olive oil. (Only using the juice eliminates some of the carbs while keeping maximum flavor.) Discard the onion. Add the lemon juice, garlic, and parsley to the olive oil and onion juice mixture. When eggplants are soft, remove from the oven and let cool. Cut eggplants open and scoop the flesh into a bowl. Mash the eggplant flesh with a fork. Add the oil mixture to the eggplant and stir well. Season with salt as needed.