Preheat your oven to 375°F (190°C). Cut the eggplant in half, brush each half with olive oil, and place them cut-side down on a parchment-lined baking sheet. Bake until they are softened and the skin is wrinkled, about 40 minutes.

Once baked, allow the eggplant to cool for a few minutes until it's safe to handle. Scoop out the delicious flesh and place it in a colander to drain any excess water for about 5 minutes.

Transfer the drained eggplant to a mixing bowl. Mash it until it's smooth and creamy, then add in the extra virgin olive oil, minced garlic, fresh lemon juice, red chili flakes, salt, and pepper. Stir well to combine all the flavors.

To serve, transfer the melitzanosalata to a serving dish. Top it with chopped parsley, cherry tomatoes, sliced scallions, and kalamata olives for a burst of color and added flavor.