Roasted Eggplant Salad with Olive Oil and Garlic

Yield: 1 Servings
4mdEggplants; (about 4 1/2 pounds total)
2mdGarlic cloves. minced; (up to 3)
3tbExtra-virgin olive oil; (up to 4)
1tsStrained fresh lemon juice; (optional) (up to 2)
2tbChopped fresh coriander; (cilantro) (optional) (up to 3)
Salt and freshly ground black pepper
Fresh parsley springs; for garnish