Eggplant Dip from Romania

This is a traditional Romanian dip. It has a great smoky favor and a smooth consistency. It can be made with onion or garlic. Try both styles. Is great on rustic bread or a simple toast. A fancy way to serve it is stuffed in tomatoes and sprinkled with parsley leaves or  black olives. 

ingredients

2 large eggplants ( around 2 pounds)
4 scallions chopped or 2 cloves garlic crushed
1/2 to 2/3 cup olive oil (grape seed oil, or any neutral vegetable oil)
1/4 teaspoon sea salt

Optional for serving:
4-6 medium tomatoes
a few leaves of parsley and black olives

preparation

Roast the eggplants on the top of a gas stove directly on the flames. Keep the fire on high so the flames surround the eggplant. Roast each eggplant until the shin starts to burn (when you can see white gray color and the inside is soft at touch), then turn on the other side and cook until the skin starts to burn on that side. Transfer to a plate or cutting board and peel a part of the top burned shin with the back of a spoon. Let cool while the other eggplant is roasting. Scoop the inside of the eggplant into a bowl using a spoon. Repeat this procedure for the second eggplant.
While the eggplant is cooling chop the onion very small (or crush the garlic). Once cooled, transfer the eggplant to a cutting board and crop it until is similar to a coarse paste. Mix the eggplant with the onion (or garlic), the salt and add the oil in batches. Add more onion (garlic) and salt to taste. Refrigerate for an hour or serve immediately.

Optional serving with tomatoes:

Cut the top of the tomatoes and scoop the inside with a teaspoon. Fill them with the dip and top with parsley and an olive.