Preheat the oven to 400°F (200°C).

Remove only the green tops from the eggplants (do not cut off the stem). Wash and dry.

Cut slits into the eggplants and stuff them with slices from about 5 cloves of garlic.

Coat eggplants and hot pepper in oil and place on a foil-lined baking sheet.

Roast in the oven. Remove the pepper after 5 minutes. Continue roasting eggplants for 20–25 minutes until the skin wilts and the inside is tender.

While roasting, thinly slice the roasted pepper.

When eggplants are cool enough, slice open and scoop out the flesh into a bowl.

Add sliced pepper and onions. Salt to taste.

Heat the remaining 3 tablespoons of oil in a pan and fry the remaining garlic slices until toasted.

Pour garlic oil over the eggplant mixture. Mix well and serve.