Preheat the oven to 480ºF (250ºC).

Cut the eggplants and bell peppers in half length-wise, and seed the bell peppers.

Place the vegetables peel-side up in an ovenproof dish.

Set the dish in the middle of the oven, and bake for half an hour, turning the eggplants after twenty minutes.

Remove the dish from the oven and let the vegetables cool down a little.

Cut the chili in half and seed it. For a spicier eggplant salad, leave the seeds in. Chop the chili very finely.

Chop the parsley and crush the garlic. In a bowl, mix it all with the lemon juice.

Pull the skins off the grilled vegetables and cut them into small dices; add to the parsley mix and the mayonnaise.

Add salt and mix thoroughly.

Chill for a few hours to give the flavours time to bloom.